So, this blog has certainly influenced how my family treats me and how they buy gifts. My Christmas this year consisted of cookbooks and cooking equipment-- in particular, my other kitchen "baby", a 7-cup Kitchenaid food processor. (I only say "other" because the Kitchenaid standmixer is still the #1. Heh.)

My first thought when I ripped open the wrapping paper on the little beauty? "SOUP!!!" The simplest, cheapest soup I could think to make was roasted red pepper soup.

Little did I know, recipes for red pepper soup vary more than hair colour boxes in the drugstore! So my variation is something of a mash-up of those various recipes. It was wildly simple, delicious, and oh-so-creamy without having any dairy!

Roasted Red Pepper Soup

4 red peppers, roasted, peeled, seeded, and sliced
1 yellow onion, chopped
1 medium Russet potato, peeled and cubed
3 c. low-sodium chicken stock
1 c. water
1 can navy beans, drained and rinsed
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil

1. Heat olive oil in medium-sized saucepan/pot. Add onions and potato, and stir around for 2-3 minutes.
2. Add red pepper slivers and chicken stock. Simmer for 10-15 minutes, uncovered, stirring often.
3. Test "doneness" of potatoes with a knife- if the tip of the knife slips in with no resistance, then they're ready! When potatoes are cooked through, add the beans and let them warm through. This takes only a minute or two.
4. Remove pot from heat, and let cool for 10 minutes.
5. When veggies are cooled, add in small batches to food processor (or blender). Blend until smooth.
6. Pour soup into bowl/serving dish. Stir in salt and pepper to taste. Serve warm! (I topped my little bowl with a dash of Tony Cachere's and a teeny bit of olive oil.)

This soup was perfect-- the potato added just enough thickness to keep it from being runny, and the beans add enough creaminess that no dairy is needed! It's a good soup for watching snow... which is what I did this morning... :)