I made this soup on Saturday afternoon. The recipe comes from Epicurious (originally from Bon Appetit magazine) and was recommended to me by my aunt, who makes it a lot.
The recipe calls for canned roasted red peppers, but I couldn’t find that exact thing here, so I decided to roast my own. The preparation ended up taking much longer than I expected as I underestimated the amount of time it would take to roast and then de-seed/cut up the peppers! Once I had that done it didn’t take long to simmer and then puree the soup. Very tasty and quite easy to make.