Spicy Bell Pepper Soup

Each week, I make it a goal to make at least one soup... they're easy enough to heat up for when only one of us is home or when wanting something small for lunch. I'm on a huge soup and sandwich kick!

This bell pepper soup is one of my husbands favorite... here's the recipe :)
- 3 bell peppers
- garlic
- large onion
- olive oil
- serrano or chili pepper
- horseradish
- chicken stock
- milk
- paprika
- basil
- thyme
- Mrs. Dash table blend
- tomato paste - optional
- salt
- pepper 

1. Start by slicing three bell peppers in half,  removing the seeds. Drizzle with olive oil on a baking pan, broil until blacked. Once blackened, throw in a paper or Ziploc bag for 10 minutes 

or so to let the peppers sweat. 

2. While peppers are sweating - dice one large onion, a serrano or chili pepper, and dice your garlic if using fresh cloves.

3. Preheat olive oil in large pot - once hot, add your onion, serrano pepper, and garlic. Saute till onions becomes translucent.

4. While onions are sweating, peel your

 bell peppers. Using a spoon, the skins

 should easily  peel  off. Once peeled, 

dice into small pieces. 

5. Next, add your spices - I used horseradish, paprika,

 basil, thyme, salt, pepper, and Mrs. Dash's table blend. Use your desired amounts of whichever spices you life the most!

6. After letting the spices sweat with the onion mixture, add approx. 4 cups of chicken stock, 1 cup of milk, and your bell peppers. 

7. Let simmer and blend with an immersion blender. If it's not your desired consistency, add either more stock or milk. If it's too thin - add a table spoon or two of tomato paste!


Just this recipe alone wasn't spicy enough for me - I added a shake or two of red pepper flakes to kick it up a notch! If you have a hot sauce you'd like, that would work as well!

enjoy!

e.l.l.