Roasted Red-Pepper Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large potatoes, peeled and cut into small pieces
• 2 stalks celery, chopped
• 2 shallots or ½ red onion, chopped
• Kosher salt and freshly ground pepper
• 1 12-ounce jar roasted red peppers, drained and rinsed
• 4 to 5 sun-dried tomatoes
• + 5 more ingredients
• • 4 cups low-sodium chicken or vegetable broth
  • ²/₃ cup sour cream
  • ¼ cup chopped fresh cilantro
  • ¹/₃ cup shredded pepper jack cheese
  • 4 sourdough dinner rolls

1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup...

View full recipe at SpringPad