This soup really showcases the natural flavors of red peppers. Roasting truly brings out the robust flavors of these peppers. With so few ingredients, this soup lets you know that sometimes less is more.
- 6 Red Peppers
- 1 Tablespoon olive oil
- 4 cups vegetable stock
- 1 avocado
- salt & pepper to taste
Preheat oven to 375 degrees. Wash the red peppers thoroughly and pat dry. Brush all sides of the pepper with olive oil. Bake in the oven on the center rack for 20 minutes.
You should see one side of the skin of the peppers crisping and browning. Flip the peppers and bake for another 20 minutes.
Remove the peppers from the oven and set aside to cool for 20 minutes. At this point, the skins should brush or pull of easily from the meat of the pepper. Remove the stems as well. Place the whole peppers, stock, and the meat of one avocado into a blender or food processor. Puree until smooth. Add salt and pepper to taste.
You are ready to enjoy your creamy, dairy-free soup.