Ingredients
Scale
- 4 large red bell peppers
- 1 Tablespoon butter or olive oil
- 1 medium onion, peeled & chopped (about 1 1/4 cups)
- 2 – 4 cloves garlic
- 1/4 cup white wine
- 3 cups chicken or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon Red Robin seasoning
- 1 teaspoon Sriracha
- 1 bay leaf
- 1 – 2 Tablespoons champagne vinegar
- 2 oz. Greek cream cheese (or Neufchatel)
- A small bit of fresh oregano
- Several fresh basil leaves
Instructions
- Roast the red peppers on the grill or under a broiler in the oven until the skins are blackened on all sides, turning to roast all the sides.Set the hot roasted peppers in a covered bowl to steam until cool enough to handle. The skins should pull off easily.Remove the stems and seeds.
- In a medium saucepan, melt the butter, then add the onion and garlic and saute until soft. Add the wine and cook until the wine is mostly gone and the onion is very very soft.
- Add the peppers, broth, seasonings and bay leaf. Bring to a boil, then reduce heat and cook for about 15 – 20 minutes. Pour the soup into a blender and add the cream cheese, vinegar and fresh herbs. Let set a while to cool a bit, then cover the blender and hold the top with a towel. Pulse very gently a couple times, then puree the soup. Adjust seasonings, herbs, and vinegar to taste. Enjoy while it’s hot!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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