This creamy roasted red pepper soup is quick and easy to put together with the main ingredient being bell peppers. Silky and hearty, it is ideal for dunking bits of bread or sandwiches!
Melt butter in a medium saucepan over medium heat. Add chopped onion and garlic and sauté for 5 minutes or until softened. Add coarsely chopped roasted peppers, any juice and broth to the saucepan and bring to a boil. Cover, reduce heat and simmer for 10 minutes.
Using a hand blender or food processor, puree the mixture until creamy and silky. Adjust salt and pepper to taste. If the soup seems a bit too thick add some more broth.
In preparation time I have included the estimated time necessary roasting the peppers.