Home Detox: Roasted Red Pepper Soup with Fresh Herbs

In my constant quest to use up whatever fresh ingredients I have acquired over the weekend before I take off on Monday, I often make soup on Sunday.  I can enjoy it for a simple dinner, then freeze it and take it on the road for a weekday lunch as well, and save a portion to welcome me home again on Thursday.  This week, an excess of mini bell peppers meant roasted red pepper soup with fresh herbs from the garden.  The addition of half and half or cream in the soup makes the "detox" label a little dubious, but two tablespoons can't hurt anyone.  Right?

Roasted Red Pepper Soup

4 large red bell peppers or 8 mini bell peppers (about 1 1/2 pounds total)

5 black peppercorns

3 rosemary sprigs, plus extra for garnish

1/4 c. basil, sliced into chiffonade, plus extra for garnish

1 bay leaf

2 tsp. olive oil

2 c. diced onion (about 1 large)

1 tbsp. minced fresh garlic

4 c. stock (I used veggie, chicken would be fine as well)

3 tbsp. white wine vinegar

1/4 tbsp. hot sauce (I used Tabasco)

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 tbsp. fresh herbs for garnish (I used chives, rosemary, and basil)

2 tbsp. half and half or heavy cream

Preheat broiler.

Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil for 15 minutes or until blackened, turning on sides midway for even broiling. Place in a brown paper bag and roll top down.  Let stand for 10-15 minutes until peel slips off easily. Then coarsely chop.

Heat oil in a large soup pot over medium heat. Add onion and garlic and cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, herbs including bay leaf, peppercorns, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard bay leaf, peppercorns, and herb stems.  Stir in salt and freshly ground black pepper to taste. Place half of bell pepper mixture in a blender. Remember to remove center piece of blender lid to allow steam to escape.  Secure blender lid on blender and cover with a clean folded dishtowel. Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Stir in cream or half and half and sprinkle with herbs. Serve hot and enjoy.