Roasted Red Pepper Soup

I know I've probably said this a time or two before, but I really, really love soup. So humble, so simple, but so soul satisfying. This week's Sunday Soup is just that and so much more with all of its veggie power.

While I was making this soup, I kind of felt like I had an Italian giardiniera simmering away. This recipe pretty much is the kitchen sink of vegetables combinations- carrots, celery, onions, a potato, cauliflower, tomatoes, and sweet roasted red peppers. You can count on this recipe to fulfill a couple of your daily veggie servings and you can make it ahead. Like most soups, the flavors get better with time. Yes indeed.

Roasted Red Pepper Soup

adapted from Weight Watchers

2 teaspoons extra virgin olive oil

1 yellow onion, chopped

1 clove minced garlic

2 ribs celery, chopped

1 carrot, chopped

1 large russet potato, peeled and chopped

1 12 oz. bag frozen cauliflower
1 14.5 oz. can diced tomatoes, undrained

6 cups low sodium, gluten-free chicken broth

1/4 teaspoon dried thyme

1/4 teaspoon dried Italian herbs

1 bay leaf

1 16 oz. jar roasted red peppers, drained and chopped

Heat the oil over medium low heat in a large soup pot. Add the onion, garlic, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until soft. Add the potato, cauliflower, tomatoes, chicken broth, thyme, Italian herbs, and bay leaf. Simmer, stirring occasionally, for 30 minutes or until the potato begins to break apart when pierced with a fork. Remove from heat. Remove the bay leaf. Add the roasted peppers. Cool for 10 minutes. Then, in a food processor or blender, process or blend the soup until smooth. Reheat before serving.