It’s soup weather, oh yes! Fall is almost here and the time for fresh soups is upon us! There is nothing like a hot bowl of healthy soup on a cool autumn evening.

I’ve been making lots of roasted vegetables lately, so this time I decided to take my roased peppers and turn them into a delicious and healthy soup. Red peppers are among the highest sources of anti-oxidants and nothing could be any easier than this recipe. The only thing to remember, is if you want to make it for dinner you’ll need to leave enough time to roast your peppers (about an hour from beginning to end)

Roasted Red Pepper Soup

3 large red peppers, roasted and seeded, skins removed
1 onion, chopped
1 TBSP butter
2 cups chicken broth
1 cup light 10% cream
1/2 cup fresh grated parmesan

Saute the onion and roasted peppers in butter in a sauce pan until the onions are opaque.  Add chicken broth and allow to simmer uncovered for about 30 minutes. Using a hand blender, puree the soup and then add in the cream and cheese, and heat. Serve with a little blue cheese on top 🙂