Looking at the beautiful display of bell peppers and the price of 3 for a $1, I happily bagged six (when was the last time you ate that cheaply?), knowing I wanted to roast a few and also make a delicious soup. Bon Appetit!
- 4 red bell peppers
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 4 cups chicken broth
- 2 carrots
- 1 jalapeno
- 1 can fire roasted diced tomatoes
- 1/2 cup milk
- ½ cup flour
- Bay leaf
- Herbn’Farm NW
- Goat cheese
Preparation: Char peppers over gas flame or in broiler until blackened on all sides. Enclose in Ziploc container, let stand 10 minutes. Peel and seed peppers. Heat oil in heavy large saucepan over medium heat. In food processor add onion, garlic, jalapeño and carrot (this is mirepoix) Add mirepoix to Dutch oven in olive oil and sauté three minutes. Add four cups broth and roasted pepper herb farm seasoning and bay leaf. Simmer uncovered until peppers are very soft, about 20 minutes. Add milk. Puree with an immersion blender or working in batches, purée soup in blender until smooth. Return to Dutch oven. Ladle soup into bowls. Garnish with goat cheese.
Real Life of an MSW 
Great buy on the peppers, going to have to try this recipe.
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It was an amazing deal. I love the farmers market it allows everyone to eat healthy, stay on budget and the opportunity to be adventurous in the kitchen 😊
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Wish we had one around where I live. They use to have a place about ten miles from the house but it closed down over 10 years ago.
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Oh, how sad. Have you ever thought about container gardening.You and other readers may enjoy this post
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Yum. Looks and sounds so good …
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Thank you and it tasted fresh and amazing 😋
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This looks soooo good.
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It was a delcious simple meal.
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Perfect for the spring time.
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Reblogged this on Real Life of an MSW.
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