Roasted Red Pepper Soup - total time 50 minutes

This soup oddly tastes like tomato parmesan despite not having tomatoes.


4 red bell peppers
1 onion, chopped
2 cloves garlic, minced
1 yukon gold potato, chopped
.5 cup carrots, chopped
3 cups vegetable broth
.5 cup dry white wine
.25 cup sour cream
.25 parmigiano, grated
1 tsp oregano
salt & pepper


1. Broil peppers in oven.  Turn peppers to ensure completely roasted.  Once roasted, remove from oven and cover to 'steam' the peppers (makes the skin easier to peel) for 10 minutes.
2. In a pot, saute onions in a little bit of olive oil.  Once onions are tender, add garlic and carrots, cook for 5 minutes.
3. Uncover peppers, peel skin, discard seeds, and chop.  Add peppers, potatoes, broth, and wine to pot.  Bring to a boil and then reduce to simmer.  Simmer for about 20-25 minutes.  Add sour cream and parm, stir in.
4.  Place mixture in blender and serve.

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