I love making soup. It’s an easy way to buy a bunch of cheap ingredients and cook them down into a delicious meal. With summer gone and cold weather approaching, it’s a nice warm, fuzzy meal that doesn’t take too much out of you.
What makes it a Feisty-approved, easy to make meal is the immersion blender. Also known as the stick blender, it’s an electric, handheld blender. It makes cooking sauces and soups a breeze, and is a must for anyone who likes to cook.
It’s a star in dishes like…
Roasted Red Pepper Soup
2 T. butter
4 red peppers
1 onion, chopped
4 cloves garlic, minced
24 oz. chicken broth
1/2 c. heavy cream
First, roast the peppers. It’s not necessary but roasting adds so much flavor! Preheat oven to 450 degrees. Place peppers on foil-lined pans and roast in oven, turning occasionally, until brown and puffy. Cool completely and remove stems, skin and seeds. Chop.
Melt butter in pot and sauté onions and garlic on Medium heat until tender, 5-10 min. Add roasted red peppers in the last few minutes (if not roasting, add chopped red peppers with onion and garlic).
Pour in chicken broth, stirring well. Reduce heat to Low and simmer for 30 minutes.
Nows the time to blend! Transfer your vegetables to a blender in batches, OR leave it in the pot and use your immersion blender! Go from this:
In no time at all. 🙂 I love it.
Once smooth, run soup through strainer (optional). Return to pot and add cream and black pepper to taste. Heat on Low heat until heated through.
So yummy! I served it with half a grilled cheese sandwich and butter crackers.
Stay warm out there!