Explosive Red Pepper Soup Recipe

Okay,  like 25 people have asked me for the explosive red pepper soup recipe, so create this AT YOUR OWN RISK:808224_tomato_soup_2

2 med. onions, coarsely chopped
6 or 7 lg. red peppers, seeded and coarsely chopped
3 garlic cloves, coarsely chopped
1 tbsp. butter (Vegan: Use olive oil)
2/3 c. chicken or vegetable broth
Optional (if you like “spicy”) Pinch of each: cayenne, crushed red pepper, cumin, paprika
Sour cream, (optional – I used non-fat, Greek-style yogurt – “Fage” is a popular brand) For vegans, add a little corn starch or a skinless, cooked potato to thicken.

Saute onions until quite soft but not brown. Add peppers, garlic, 1/2 of the broth and cook covered, stirring often, until peppers are soft (15 to 25 minutes). Add the rest of the broth and place into blender. Puree.

Serve hot or cold, stirring in additional broth or some yogurt to adjust thickness of the blend. The soup can be topped with sour cream and chopped chives. I like a little jalapeno topping as well.

If you are a moron like me, you can immediately pour it to a Thermos®  Stainless Steel Vacuumware Bottle and see what happens the next day.

PS: I took the thermos outside the next day, opened it slowly, and could hear more gases escaping, so there is some weird science to this. But the soup was tasty!

Photo by Steve Woods