#SoupSaturdaySwappers ~ Roasted Bell Pepper Soup

Welcome to the November 2019 Soup Saturday Swappers event, hosted by April at Veggies First, Then Dessert and led by Wendy of A Day in the Life on Farm! Today we're sharing soups made with any kind of peppers. 

I've never made a roasted bell pepper soup before, but it's been on my "want to make" list for awhile - it's simple, cozy and comforting, and chock full of beautiful roasted vegetables. It would make the perfect accompaniment to a toasty grilled cheese sandwich for a cool fall afternoon!

Play with the flavor profile until you get what you're looking for - subbing basil for oregano would be a nice touch I think too. You have lots of options with this tasty blank canvas! I love the color that it created as well!

See all the delicious soups, perfect for the cooler weather, being shared with you today!

• Southwest Black Bean Green Chile Soup by Veggies First, Then Dessert
• Amish Stuffed Pepper Soup by Palatable Pastime
• Creamy Pepper Soup by A Day in the Life on the Farm
• Hatch Chile Soup by Sid's Sea Palm Cooking
• Roasted Bell Pepper Soup by Making Miracles
• Spicy Sausage, Bell Pepper, and Corn Soup by Karen's Kitchen Stories
• Beef Chilly Stew For One by Sneha's Recipe

Roasted Bell Pepper Soup from House of Yum

Ingredients
6 Bell Peppers
1 small onion, chopped
2 tablespoons olive oil
5 cloves of garlic, diced
4 cups of chicken stock
2 teaspoon salt
1 tsp garlic powder
1/2 tsp onion powder
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup sour cream

Directions

1. Preheat oven to 425. Chop bell peppers into fourths, removing stem and seeds and lay out on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes, or until very tender and you see bits of brown.
2. Meanwhile, heat 1-2 TBS olive oil in a nonstick skillet over medium heat, and saute the onion and pepper for about 10 minutes, until browned and tender.
3. Combine the roasted peppers and the sauteed onions and garlic into a blender (I used my Vitamix). Blend together until creamy and smooth (be careful to keep top covered since liquid will be hot).
4. Scrape mixture into a soup pot, and add in the chicken stock, additional salt (to taste), pepper (to taste), garlic powder, onion powder, and oregano. Cook, stirring gently until it comes to a low simmer and allow to cook about 10-15 minutes. Turn off heat and stir in the sour cream. 
5. Taste and adjust seasonings as needed.