CSA week 18, August 30

It looks like the weather is changing, and for me that means it's the start of hot soup season! And our Italian Sweet Peppers are so dang good, I am sharing another recipe featuring them this week.

Roasted Red Pepper Soup

3 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 small potato, quartered
2 to 3 cloves garlic, minced
1 bay leaf
1 tablespoon fresh oregano or thyme
1 tablespoon tomato paste
4 large peppers, roasted, skinned, chopped
2 teaspoons paprika
1 teaspoon salt
4 cups stock or water
1 tablespoon balsamic vinegar
pepper
salt
grated Parmesan cheese

1. Melt the butter in a soup pot over medium-high heat. Add the onion, potato, garlic, bay  leaf, and herbs; saute until potato and onion begin to brown, 8 to 10 minutes. Add the tomato paste and cook for 1 minute. Add the roasted peppers, paprika, and 1 teaspoon salt; cook for 30 seconds.

2. Pour in stock or water and scrape up any of the flavorful caramelized pieces stuck to the bottom of the pot. Bring the soup to a boil, then lower heat to a gentle simmer; cook, partially covered for 30 minutes.

3. Puree soup in a blender or food processor or run it through a food mill. Return it to the pot and heat until warmed through. Add the balsamic vinegar and pepper. Taste; add salt if needed.

4. Garnish wish Parmesan, fresh herbs, and croutons if desired.