Roasted Red Pepper Soup

The tiny bell peppers in the CSA box are called mini bells. They are as sweet as can be.

Here's a recipe for using your heirloom peppers:

Roasted Red Pepper Soup

Directions:

1 1/2 c. red peppers roasted.

To roast: Put them on a baking sheet under the broiler and blacken the skins. Turn them frequently. When they are done and still hot immediately put them into a closed paper sack to sweat. Once they are cooled you can easily slip off the blackened skins and discard. Chop the peppers and saute with:

1 1/2 c chopped Onions

1-2 cloves fresh minced garlic

1 tbsp veggie stock

1 tbsp tamari

Roast 1 c. cashews at 350 degrees until golden brown

Blend with 1 cup water. Set aside

In a stock pot add:

Sauteed red peppers and onions

1 c. vegetable stock

1 tbsp chopped fresh basil (plus extra for garnish)

1/2 tsp thyme

Bring to a boil.

Stir in cashews

Salt and Pepper to taste

(you may add rice or barley at the end)