Roasted Red Pepper Soup

This is a family favorite – super simple flavors, but delicious.  It highlights the flavors of the peppers, and is incredibly low calorie and healthy.

10 red peppers
1 onion, diced
3 cloves garlic, minced
3 cans chicken broth
1 tsp garlic chili sauce, like Siracha
1 tsp salt
3 tablespoons chopped fresh basil

Roast the Peppers:

Turn the broiler to high.
Place peppers on broiling pan, and broil them until skins start to turn black.  About 5 minutes on each side.  Turn often.  Total time, about 15 minutes.
Place all the peppers in a large mixing bowl.  Cover tightly with plastic wrap to allow steam to help loosen skins.  Let the peppers steam for at least a half an hour.
Peel the pepper, and chop.
Set the peppers aside.

In a large saucepan, saute the onion and garlic in about 3 tablespoons olive oil.  Cook about 5 minutes, or until onions look clear.

Add the broth, and the chopped peppers.

Bring soup to a boil, lower heat, and simmer, about 15 minutes.

Blend coarsely, either in blender or with immersion blender.

Add the siracha

Stir in the fresh basil, and serve.