Ingredients
- Red Bell Peppers – 4, seeds removed and sliced in half.
- Extra Virgin Olive Oil – 1 tsp.
- Onion – 1 medium, chopped.
- Carrots – 1 cup, chopped.
- Garlic Cloves – 2, minced.
- Herbs De Provence – 1 tsp.
- Vegetable Broth – 3 cups.
- Sweet Potato – 1 medium, peeled and chopped.
- Salt & Pepper – to taste.
- Asiago Cheese – grated, to taste.
Instructions
- Preheat the oven to 450 degrees F & lay the peppers on a foil-lined baking sheet, cut sides down.
- Roast red peppers for 15 minutes or until the skins are blackened.
- Remove the peppers from the oven, let cool until comfortable to peel the skins off and discard.
- Heat oil in a Dutch oven or large pot over medium-high heat.
- Add onions, carrots, garlic and herbs sautéing for 5 minutes.
- Add the roasted red bell peppers, sweet potato and broth.
- Bring to a boil then lower heat and simmer until potatoes are very tender, about 30 minutes.
- Puree the soup in the pot with an immersion hand blender until smooth.
- Season with salt and pepper to taste and top with grated asiago cheese.
