Roasted Red Pepper Soup Serves 6
This colorful soup, thickened with potato, makes the most of the sweet, smoky flavor of roasted red peppers.

Prep Time: 5 minutes
Cooking Time: 50 minutes

2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 medium russet potato, chopped
4 cups water
1 15-ounce jar roasted red peppers
Salt and pepper to taste
1 tablespoon fresh lemon juice
Sprigs of fresh marjoram or basil for garnish

1. In a large saucepan, sauté garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30 minutes or until potatoes are tender.

2. Add roasted red peppers and puree soup in a blender or food processor. Simmer over medium heat 5 minutes. Season with salt and pepper.

3. Stir in lemon juice before serving. Serve hot, garnished with fresh herbs.