Roasted Red Bell Pepper Soup

As most of y’all probably know by now, I’m writing a Cowgirl Chef column for Cowboys & Indians magazine every issue, and for the October issue, I write about soup. For fun, you may want to click over to the magazine’s website, where I’ve posted a how-to on my Smokin’ Tortilla Soup — one of my winter favorites — along with this video, which takes you, step-by-step, through the process of making my fabulous Roasted Red Bell Pepper Soup.

But if that’s too much clickin’ for you, I’ve plugged in the video right here. This soup is great in the winter as a warm soup, or in the summer as a chilled soup, and even works as a pasta sauce, with a bit of cream. It’s like the little black dress of soups, a go-to soup that’ll make any occasion a bit more elegant.

Enjoy the show.