Farmer Ben's Roasted Pepper Soup

Here’s a great soup to warm you in the winter! It uses our frozen roasted peppers and tomato puree. We like to serve it with cornbread or crostini, and salad with homemade buttermilk ranch :)

Ingredients

1 package of Whatley Farm Hot or Sweet Italian Peppers

1 celery stalk, chopped

1 medium onion, chopped

1 carrot, chopped

1 medium potato, chopped

1x 24 oz jar of Whatley Farm Tomato Puree

Bit of butter and olive oil

Dashes of herbs and spices like basil, parsley, oregano, rosemary and thyme

1 generous splash cream or half and half (optional)

1. Do ahead: thaw the peppers.

2. Once thawed, remove the stem and seeds and chop the peppers. Set aside ⅓ of the peppers to add at the end.

3. Sweat onion, carrot, and celery in a bit of butter and olive oil, using a saucepan on medium heat. Add salt and any herbs/spices you’ve chosen.

4. Add one chopped potato and cook until they soften.

5. Add the tomato puree and bring to a high simmer. 

6. Add ⅔ of the chopped peppers and let soup simmer for 20 mins or so.

7. Blend the soup with an immersion blender. Back on the stove, add the remaining ⅓ of the peppers. 

8. Optional: add a splash of cream or half and half just before serving.