Spicy Roasted Pepper Soup

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 poblano peppers, cored and seeded as desired
• 3 cubanelle peppers or 3 long mild italian peppers, cored and seeded as desired
• 2 medium onions, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon olive oil
• 2 teaspoons chipotle chiles in adobo
• 1/2 cup plain yogurt
• 4 cups low sodium vegetable broth or 4 cups chicken broth
• 1/2 cup crushed baked corn tortilla chips (garnish) (optional)

Recipe

• 1 preheat oven to 425°.
• 2 in a 9x13 pan, mix poblano and cubanelle peppers, onions, salt and pepper, and oil. place pan on middle rack and roast for 30 minutes. stir a few times while roasting. vegetables will turn a light golden brown around the edges and will be tender when pierced with the point of a knife.
• 3 meanwhile, in a blender or food processor, blend chipotle peppers with yogurt until smooth. pour chipotle cream into a bowl and reserve. you don't need to clean out the blender as a touch of this spicy chipotle cream will be good in the soup.
• 4 remove roasting pan from the oven and let cool slightly.
• 5 working in batches, purée vegetables with broth until smooth in the blender or food processor you used to purée the chipotle cream. transfer purée to a large pot. reserve about 1/2 cup broth, pour in pan, and scrape up any bits from bottom of the pan, then add to the soup pot.
• 6 heat puréed soup over medium-low heat until barely simmering. serve hot, each bowl topped with a dollop of chipotle cream and a sprinkling of tortilla chips.