Roasted Red Pepper Soup

Soup doesn't seem like an instinctive dish to serve in the summer, but some soups, especially ones made with perfectly ripe summer veggies, work best when the sun is shining. One of my favorite summer soups is based on roasted red peppers, and it goes together in no time. While I won't hunt you down and scold you if you use roasted red peppers from a jar, I'll warn you - roasted red peppers from a jar ALWAYS taste like roasted red peppers from a jar. To experience this soup the way it's meant to be, roast your own red peppers - it's super easy. Click here for instructions.

Try serving this soup alongside grilled sausages, corn on the cob, and cold beers - this is summer patio food at its best!
　
　
Roasted Red Pepper Soup

1 T. coconut oil or other vegetable oil
1 small yellow onion, diced
1 clove garlic, minced
3 plum tomatoes, chopped
3-4 cups chicken broth
3 roasted red peppers, chopped
1/2 t. cayenne
1/4 t. allspice
salt and finely ground black pepper
juice and zest of 1 lime

garnish (optional)
1/4 sour cream
1 T. lime juice
dusting of cayenne
　
In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion has softened, stirring occasionally. Add the tomatoes. Cook, stirring frequently, until the tomatoes begin to break down and release their juices.

Place the tomatoes in a food processor or blender with 1 cup of the chicken broth, and puree until smooth (you can add more chicken broth if necessary). Pour the the puree to the soup pot.

Now, add the roasted red peppers and another cup of the chicken broth to the blender or food processor, and again, puree until smooth. Pour this puree into the soup pot along with the tomato puree. Add the remaining chicken broth, cayenne, allspice, salt and pepper to taste, and lime juice to the soup pot. Cook for approximately 10 minutes, stirring occasionally, until bubbles start to form at the surface.

To serve, ladle the soup into bowls and sprinkle a bit of the lime zest on top. If you choose to make the sour cream garnish, simply whisk the sour cream, lime juice, and cayenne together in a bowl. Using a spoon, gently drizzle it in any pattern you like on top of the soup.

Variation:  I originally made this soup with Italian-style seasonings - olive oil instead of coconut oil, and fresh oregano instead of allspice.  I posted the above version because it's my latest recipe, but to make the original recipe, simply replace the coconut oil with olive oil, omit the allspice, and instead use approximately 1 tablespoon chopped fresh oregano, and add a few strips of chiffonade-cut basil to the lime zest garnish.