Roasted Pepper Soup
2 green bell peppers
1 red bell pepper
1 yellow bell pepper
2 Jalepeno peppers
1 quart Fat Free Half & Half
3 cups milk
rice (optional: Brown rice)
Preheat oven to 425. Place all the peppers and tomato on a baking sheet and set inside the oven. Cook the peppers and tomato until the skins of the peppers is blackening. Don't be afraid to burn them; the skin of the peppers will crumble off, leaving a soft pepper underneath. Once these vegetables are softened, place them inside of a blender with about 1 cup water, and blend until liquified.
Next, add this blended mixture to a fairly deep pot and add a few pinches of salt to taste. Cook for about 5 minutes.
Now add the entire quart of half & half to the mixture. Bring the mixture to a boil on a medium-high fire. Once the soup is at a boil, add 3 cups of milk. Bring to a boil again. Once the mixture comes to a boil for the second time, lower flame to low and add about 1/3 cup of sugar to the pot. Stir and let cook on low for about 10 minutes.
To serve, use an ice cream scoop to scoop rice (I like to use brown rice, to cut back on the simple carbohydrates) and place a few scoops of rice onto a plate. Ladel the soup around and over the rice. Garnish with fresh parsley.
What you have now is a healty vegetarian dish which has a very unique, contrasting sweet vs. spicy thing going on!
To add a little "Cajun" to this dish, throw a few sauteed shrimp in the soup. This works well for a bit more texture. Enjoy!
Recommended Sides Try this with my Spinach Salad laced with Strawberries, along with a nice piece of sourdough, or buttered French bread.