Not just best, but only 5 main ingredients and about 5 minutes from start to fricking-delicious finish.
INGREDIENTS
- 1 small onion (yellow, red or white – it’s up to you), chopped small
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 32 ounces jarred roasted red peppers, drained and cut into a large dice
- 1/2 - 3/4 cups chicken broth, depending on thick or thin you like it
- 1/4 tsp cayenne pepper
- Salt & pepper to taste
- Freshly chopped cilantro for garnish
DIRECTIONS
- Sauté onions in olive oil in a pot over medium heat until softened, about 5 minutes
- Add garlic, and cook until fragrant, about 2 minutes more then add drained peppers - stir well
- Either use an immersion blender right in the pot, or blender or processor to blend into a soup right in the pot with about 1/2cup broth and cayenne, or put everything in a processor or blender with 1/2 cup of the broth, cayenne and process until smooth – add more broth if you like it thinner
- Season to taste with salt & pepper, then heat mixture in the pot
- Serve in bowls (hot or cold) with some fresh chopped cilantro, and a small grind of fresh pepper
