by Jennifer Burns, Dan’s Market
- 8 red bell peppers (about 2 3/4 pounds)
- 2 teaspoons olive oil
- 1 large onion, diced
- 1 tablespoon minced fresh garlic
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable or chicken broth
- 3 tablespoons white wine vinegar
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6-8 basil leaves, chopped or torn, for serving
- 1/4 cup parmesan (for serving)
- Salt and Pepper, to taste
Preheat broiler.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil for 15 minutes or until blackened. (Optional: Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.)
Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 5-6 minutes or until onion is soft, stirring occasionally. Add bell peppers, thyme, bay leaf, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in salt and pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with basil. Serve with parmesan cheese.
