Roasted Pepper Soup

  

I've been battling a cold this week.  Usually, sickness of any kind in our household results in a large pot of my grandmother's potato soup.  Unfortunately, Mom also has a cold, so I was on my own for dinner tonight.  Neither Mom nor I have been to the grocery store in several days, so I had to make do with what was in the house, resulting in a surprisingly good and very simple roasted pepper soup.  It even got Mom's approval, which rarely happens when I cook.

Ingredients:

3 bell peppers

1 tablespoon olive oil

4 cups chicken broth

1 large onion

6 garlic cloves

1 chipotle pepper in adobo sauce

1/4 teaspoon thyme

1/4 teaspoon cumin

1/4 teaspoon coriander

3/4 teaspoon dried basil

3/4 teaspoon dried oregano

Start with three bell peppers, washed, seeded, and cut into thirds.  Coat the peppers in a little olive oil and roast in a 425-degree oven.  It'll take about 20-30 minutes.  The peppers are done when the skin bubbles and browns.

While the peppers are roasting, bring four cups of chicken broth to a boil and add one rough chopped onion, six cloves of garlic, one chipotle pepper in adobo sauce, 1/4 teaspoon of thyme, 1/4 teaspoon of cumin, 1/4 teaspoon of coriander, 3/4 teaspoon of dried basil, and 3/4 teaspoon of dried oregano.  Boil until onions are soft.

When the peppers and onion mixture are both cooked, put all the ingredients into a blender or food processor and blend until smooth.  Return to the stove and cook until mixture is appropriately thick.  Serve with a drizzle of olive oil.