Roasted bell pepper soup and something special for the deserving.

Hey guys. Hope all of your are in the pinkest of health and happy about good weather too. I'm doing great. I'm taking a long break from blogging for a month. Quite a lot of travelling, parties and picnics on the way. I'm really excited.

Before I go, I would love to pass on a very special award to some very special food bloggers . This award was given to me by Muneeba. I would love to hand it over to some of my blogger buddies in whose pages I see more of a "raw passion" for food and cooking than mere blog posts. According to me, these few have a big time infatuation with food. Their zeal never fails to impress and I'm always surprised at the time and effort that goes into each post of theirs. Love their recipes too.
So here's to that gusto.
Asha,
Superchef,
Ria,
Poornima.
I really meant every word and you are truly deserving.

About today's post. It's roasted bell peppers soup.I know summer is not the time for soups. But summer is the time when you get good bell peppers in the market. So why not make good soup? Here is a wonderful recipe of a wonderful fresh soup.

Bye everyone. See ya after a month. Y'all have fun and so will I:)

Ingredients

• 4 tablespoons extra virgin olive oil
• 1/2 onions, chopped
• 1 small carrots, peeled and chopped
• 2 garlic cloves, chopped
• 1/2 teaspoons oregano
• 4 cups vegetable broth
• 1 cup milk
• 3 bell peppers (red,yellow and orange)
• 1 small russet potato, peeled and chopped into 1 cm. cubes
• 1/4 cup dry red wine(optional)
• 1 teaspoon sugar
• Salt and freshly ground black pepper
• 6 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes
• 1/8 cup parmesan cheese
• 1/8 cup grated cheddar cheese

Directions

Preheat oven to 450 degrees. To roast bell pepper, cut each into four pieces and remove the seeds. Toss the peppers in 1 tbspn olive oil and put them onto a tray lined with aluminium foil. ( I place them skin side down)
Roast for 20 mins. When done, put the hot peppers into a plastic box and let them sweat for 5 mins. This makes it easier to remove the skin of the pepper. When the skins are removed, set them aside.

• Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and oregano and saute until the onions are translucent, about 5 minutes.
• Add wine and let the alcohol in it evaporate completely( takes about3-4 mins)
• Add the broth, bell peppers, potato and sugar. Bring to a simmer over high heat.
• Add salt and pepper. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 10 minutes.Add milk and cheeses and simmer for another 2 mins.
• Cool the soup slightly.
• Puree the soup in a regular blender, taking care while blending warm liquids.
• Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
• Ladle the soup into bowls. Top with croutons.

Luv 'n' luc'
Smitha