8-10 mini sweet red peppers or 3 standard size sweet red peppers, roasted
2-3 garlic cloves
1 small onion, diced
1 tbsp grapeseed oil, butter, or vegan butter
1 sprig fresh thyme or 1/2 tsp dried thyme
1 bay leaf
2 cups vegetable broth or chicken broth or plain water
1/4 tsp chili flakes
1/4-1/2 tsp salt or omit
1/4-1/2 tsp black pepper
1 tbsp rice vinegar
1 tsp of sugar. Optional, only add if needed, after checking the seasoning about half way through cooking.
Heat grapeseed oil or butter in a medium sized pot.
Cook onions & garlic on medium-high heat for about 5 minutes or until they are translucent. Stirring occasionally.
Add the chili pepper, salt, roasted peppers, bay leaf & thyme. Stirring for about 2-3 minutes.
Add the stock & bring to a boil. Then bring it down to a low simmer, covered for 20 minutes. Stirring occasionally.
Add the vinegar.
Taste and adjust any seasonings. Add the sugar, if needed.
Simmer for another few minutes.
Cool slightly and puree until smooth. Or leave it a little chunky.
Serve hot & Enjoy!
You can roast the peppers in the oven, on a gas range, the outside grill. Or make it easy on yourself and by them from the grocery store, already roasted. They are canned, in glass jars or in some deli sections.
This soup tastes even better the next day. If you are serving it to guests, make it the day before. Refrigerate it & heat through before serving.
Simple, healthy, delicious & vegan. How can you go wrong. Modify the ingredients, to your personal taste but give it try, my way the first time. This recipe is also great during this holiday season, when many of us have a lot of leftover sides. Don't throw them away, use them in a soup. Click here to see the video.