For several weeks now I’ve been buying these beautiful organic sweet peppers from the growers’ market and putting them in just about everything along with roasting them and freezing for winter. In addition to these sweet peppers, fresh red chile peppers are now available, and the organic red bell peppers are so abundant that prices have dropped considerably. Therefore, when the rains came a couple of weeks ago and brought cooler weather, it was a perfect time to make this Spicy Sweet Red Pepper Soup.
This soup is best made with fresh, roasted peppers. You can use a mix of sweet peppers and red chile peppers, or, if you can’t find fresh red chile, then substitute with a red chile sauce, or red chile powder. Throw in a nice, big, meaty brandywine tomato, and you have a a comforting soup bursting with flavor. Make a grilled cheese sandwich as a side and you’ve got a complete meal.
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