Adapted from Sea Salt with Food.
7 red bell peppers
2 carrots, diced
1 TBL olive oil
2 medium onions, diced
3 garlic cloves, minced
2 potatoes, diced
6 cups faux chicken stock or vegetable bullion
salt and pepper to taste
1/2 tsp smoked paprika
Preheat oven to 425 and roast whole peppers until they are black and puckery. Remove from oven and place in a bowl, cover with plastic wrap for 5 minutes. Then slide off skins and deseed. Loosely chop peppers.
In a large pot, saute garlic, onions, carrots, and potatoes about 5 minutes. Add peppers and bullion. Bring to a boil, then reduce heat, cover and simmer about 20 minutes. Remove from heat and allow to cool slightly before blending. Return blended soup to the stove, add smoked paprika and additional salt and pepper as needed.
For the sandwich: gf bread and pepper jack Daiya!!!!
Looks wonderful, especially the soup! Mmmmm
thanks! it was really good, and there are two more quarts waiting in the freezer!
I was all like “boo, I want that sandwich but it’s probably wheat” and then I read that it’s gf and now I know I could steal it from you!
That soup looks awesome too, I’ve never made roasted capsicum soup but I’m going to try it, with a grilled cheese on the side of course!
Oh good! Let us know how it turns out!