Tony's Roasted Red Pepper Soup

Here's an easy, flavorful, and beautiful way to preserve summer!  My dear husband created this dish.

Start with 5 red bell peppers, core and slice them.  Then lay the pieces on a rimmed baking tray with insides facing up.

Cut up one small sweet onion and lay the slices on top. Continue the layers with one cut up carrot, an ear or more of fresh uncooked corn cut off the cob, 6-8 cloves of  cut up garlic.

Cover generously with salt and pepper.  Then evenly drizzle 1/2 to 3/4 cup good olive oil over the pieces.

You could add fresh herbs like basil or oregano if you like.  Tony doesn't. He thinks it has enough flavor on its own.

Bake it at 375 degrees for 40 minutes until the peppers are soft and are starting to blacken.  They need to roast very well in the oven, no more cooking is done after this.

This is what it looks like out of the oven!

Process all this with 2 cups of chicken stock in a good blender to puree your soup.  We have a convection oven so we double this recipe regularly to make a lot of soup at one time.

It freezes beautifully and is lovely to enjoy in the middle of winter!  Preserve some summer today!!

This same concept works with tomatoes to make a fantastic roasted tomato soup.  We freeze lots of that also.