Roasted Red Pepper Soup
Yield: 4 quarts
1 medium white onion, diced
8-10 bell peppers
1 quart chicken or vegetable stock
1 quart heavy cream
2 Tbsp dried oregano
2 dried bay leaves
salt & pepper to season
3 Tbsp butter
Preheat oven to 500 degrees. Place tomatoes and bell peppers (no seasoning or oil) on a sheet tray and roast 20-25 minutes. Remove and rough chop, set aside.
In a heavy bottom stock pot, melt butter and cook onion until it is translucent. Add in tomatoes, peppers and oregano. Cook down 10 minutes, stirring frequently. Add stock and bay leaves. Cook down 30-35, stirring frequently.
Using a stick blender or a stand blender, blend until smooth. Pour through a mesh strainer and put back on heat. Stir in heavy cream. Taste, season and taste again.
Freezes beautifully. Goes great with grilled cheese!!!