Roasted Red Pepper Soup

Roasted Red Pepper Soup
serves 6-8

2 medium onions, chopped
2 stalks celery, chopped
2 carrots, chopped
olive oil (about 2 Tbsp)
2-3 cloves garlic, chopped
2 tsp dried Thyme
1 Tablespoon dried Basil
6 cups vegetable broth (chicken broth ok too)
a total of 24 to 28-oz of jarred roasted red peppers, liquid drained**
1 cup heavy cream
1/4 tsp Tabasco sauce
1/3 cup grated Parmesan cheese
salt to taste**

Heat a large pot over medium-high heat. Add olive oil, onions, celery and carrots. Saute vegetables for 7-10 minutes until the onions are translucent and carrots are tender. Add garlic, dried Thyme and dried Basil and cook for 3-4 more minutes.

Add broth, red peppers, cream, Tabasco sauce and Parmesan cheese. Bring to a simmer for 4-5 minutes to let everything heat through and to allow Parmesan cheese to melt.

Using an immersion hand blender, puree soup until it is smooth. (Or you could use a regular blender, working in small batches --always be careful when using a blender with hot liquids.)

Add salt to taste. Serve with cubes of toasted baguette bread and a sprinkle of freshly grated Parmesan.


**notes: I used two jars of peppers that were 12-oz each. I have also seen larger jars in the store that are between 25-28 oz each. Use what you find, or what's on sale! Also, I would add salt last, and a bit at a time. The amount you need to add will depend on the broth you use (some have more salt added than others) and the Parmesan cheese.