Roasted Red Pepper Soup

Roasting Peppers

1. Place the oven rack 3-4 inches from the burner. Preheat the oven to broil.
2. Wash and dry red bell peppers and place them on their sides on a baking sheet lined with aluminum foil.
3. Place under broiler for 5-6 minutes (or until a deep brown).
4. Using tongs, carefully rotate the peppers and let brown another 5-6 minutes. Continue to rotate the peppers every 5-6 minutes until the peppers are dark brown all over (20-25 minutes).
5. Remove from oven and tent with aluminum foil to cover the peppers (sealing in moisture and heat).
6. Once cooled, peel back and remove the skin of each pepper and discard.
7. Slice open the pepper to remove and discard the seeds.
8. Dice the remaining pepper.

Soup

1. Heat a large Dutch oven over medium heat.
2. Add oil, onion, garlic, salt, and black pepper. Cook, covered, for 5 minutes, stirring occasionally.
3. Add the diced red peppers, broth, and white wine. Cover and bring to a boil.
4. Boil 5 minutes. Then, remove from heat and stir in sour cream.
5. Using an immersion blender (or standard blender in batches), puree the soup until very smooth.
6. Serve topped with scallions, cilantro, and extra sour cream (optional).