Roasted Red Pepper Soup

By [e-mail]

From Carol. I made this in February of 2014. I was surprised how sweet it was. I would try it without the added sugar next time and perhaps only one pear. We all liked it.

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Ingredients

• 4 T grapeseed oil
• 6 large red peppers, large chop
• 2 pears, skin on, large chop
• 2 large carrots, skin on, large chop
• 2 small or 1 large shallot, chopped (I used an onion)
• 1 1/2 32 oz box organic salt free chicken broth (I used regular and it was fine)
• 1 t salt
• 1/2 t red pepper flakes
• 1 T sugar
• 1 t tarragon (can use marjoram or basil, I used marjoram)

Preparation

Step 1

Put all ingredients in a Dutch oven and boil until tender. Place in blender or use an immersion blender to pulverize. Optionally you can add 1 jar of roasted red peppers in oil that has been drained and pulsed in food processor to a fine chop. Stir in and simmer until ready to serve. I added this the first time I made it but I don't think it needs it and next time will try it without.