Lunchtime Hospitality: Roasted Red Pepper and Zucchini Soup

The subtle flavor of the zucchini is the perfect compliment to the roasted red peppers in this soup.  With only a little bit of garlic and oregano, I kept the seasoning simple in this recipe so that the vegetables could shine.  Despite the weather warming up, this is a great soup to have during the spring and summer months.  Serve with a crusty baguette and a salad for the perfect meal!

Roasted Red Pepper and Zucchini Soup

• 8 oz roasted red peppers, thinly sliced
• 8 oz zucchini, thinly sliced
• 3-4 garlic cloves, minced
• 2 Tbs olive oil
• 2 Tbs dry oregano
• 3 cups vegetable broth
• 1 cup heavy cream
• Kosher salt, to taste
• Cracked black pepper, to taste
• Aleppo red pepper flakes (optional)

In a dutch oven, or large pot, heat 2 Tbs olive oil over medium heat.  Add garlic and let sauté for 2-3 minutes.

Add roasted red peppers and zucchini and sauté for 10 minutes.  Add oregano, as well as salt and pepper to taste.

Pour vegetable broth and cream over the peppers and zucchini mixture.  Bring to a boil for a couple minutes.

Reduce heat to low and let simmer for 10-15 minutes.

Remove from heat, and using an immersion blender, blend the soup to a smooth consistency.

Return to heat and adjust seasoning to taste.  If you feel the soup needs more of a “kick”, add 1 tsp or so of aleppo red pepper flakes.