Roasted Red Pepper Soup

Ingredients

• •2 tablespoons olive oil
• •1 medium yellow onion, finely diced, about 1 cup
• •3 garlic cloves, minced
• •1/2 teaspoon smoked paprika
• •12 ounces drained jarred roasted red bell peppers, roughly chopped, about 2 cups
• •8 ounces yellow potato, peeled and cut into 1/2-inch cubes
• •3 cups low-sodium vegetable broth
• •1/4 teaspoon fine salt, plus more to taste
• •1/4 teaspoon ground black pepper
• •1/2 cup whole milk

Instructions

1. 1

   Soften the onion and warm the peppers

   Heat the olive oil in a deep 12-inch skillet with at least 4-quart capacity over medium heat. Add the onion and cook for 5–6 minutes, stirring often, until soft without browning. Stir in the garlic and smoked paprika for 30 seconds. Add the drained chopped roasted peppers and cook for 2 minutes, stirring.

   
2. 2

   Simmer the potato until soft

   Add the potato, vegetable broth, salt, and black pepper. Bring to a simmer over medium-high heat, allowing about 3–4 minutes, then reduce to medium-low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the potato cubes crush easily against the pan with a spoon. Remove from the heat and transfer to a heatproof bowl. Let cool for about 15 minutes, or longer as needed, until warm rather than hot before blending.

   
3. 3

   Blend smooth and finish with milk

   Use a blender rated for warm liquids and follow its manufacturer's venting instructions; never use a sealed personal blender for warm soup. Blend the warm soup in small batches, filling the jar no more than halfway, until smooth. Return the blended soup to the skillet and stir in the milk. Heat over medium-low for 2–3 minutes, stirring, until hot throughout without boiling hard. Taste, adjust the salt and pepper, and serve.