Roasting the bell peppers can be done 1-4 days before and refrigerated. In this recipe I suggest roasting the peppers at 300 degrees because I happen to be making barbecue ribs which have to cook for 3 hours at 300 degrees. Roasting the bell peppers that low took about an hour. Since roasting the peppers can be done several days before making the soup, my suggestion would be to roast them any time the oven is on for another reason, if possible.
- 1 Tablespoon olive oil
- 1 cup chopped onion
- ½ cup chopped carrots
- ½ cup potato, diced
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- 3 cloves garlic
- 1 cup roasted red peppers
- 4 cups chicken broth
- Cut 3 or 4 bell peppers into strips removing seeds.
- Place on a slightly oiled baking sheet and bake on a slow oven (300 degrees) for one hour or until they blister.*
- Place the red pepper strips in a paper bag and allow to sweat.
- After about ½ hour, peel the red pepper – at this point the peppers can be refrigerated until ready to use.
- Using a non reactive stock pot, bring the olive oil to fragrant.
- Add the onion, carrots, potato, bay leaves, thyme, and garlic.
- Stirring occasionally, cook for about 3-4 minutes, or until the onions are translucent.
- Add the roasted red peppers and the chicken broth.
- Bring to a boil, reduce the heat and simmer for 45 minutes.
- Remove the bay leaves.
- Remove the stock pot from the stove and using an immersion blender, blend the soup.