Craving Summer? Roasted Red Pepper Soup is Full of Fresh Flavors

My family loves this Roasted Red Pepper Soup.  It’s creamy, delicious, and full of fresh flavors.  Add crisp pancetta or lump crab meat to raise the flavor level even more.

Roasted Red Pepper Soup

6-8 red bell peppers (depending on size)

4 cloves of garlic, finely minced

1 med onion, chopped

3 ribs of celery, chopped

32 oz. chicken stock (or half chicken, half beef)

1/3 c half and half

1 T Sriracha Pepper Sauce (optional)

4 sprigs of fresh thyme

3 bay leaves

lump crab meat (optional)

crispy pancetta (optional)

Coat the peppers in a thin layer of olive oil, salt, pepper and roast in a hot oven until the skins blister (remember to turn them to blister all sides).

Remove and allow the peppers to cool before handling.  Remove the skins, stems, and seeds.

Cut into medium chunks and place in a stock pot with the chicken stock along with the celery, garlic, onion, thyme, and bay leaves.

Allow to simmer for 30 minutes.

Remove the bay leaves and thyme sprigs.  Blend in a blender or with a submersion blender until smooth.

Add the half and half.  Adjust the seasoning if necessary.

Serve with a small mound of lump crab in the center and crispy pancetta on top.