| If you can chop vegetables, you're halfway there. | | | | | There are over a dozen kinds of soup in my freezer, but this one is my favorite. | | | Like the best roasted pepper soups, it is mostly roasted peppers. From there, you only need a few other ingredients to whip up something that's as nourishing as it is comforting—a smoky-savory-sweet triple threat.
The yield is purposefully big—don't halve it—so you'll have leftovers to freeze for the cold weeks and months to come. You can thank yourself later. | | | Yours, |  | | Emma Laperruque | | Food Editor, Grabbing a Spoon | | | | | | | | Swing by my kitchen and let's get cozy. Our soup starts with fresh bell peppers for the loudest flavor—and thanks to a proudly lazy technique, there's no fussy peeling involved. | | | | | | | | | | | The Big Little Recipes cookbook is a happy mix of community favorites (like bean chili) and new go-tos (like anchovy-buttered pasta). Right now we've got a batch of signed copies—perfect for that upcoming birthday, anniversary, or, my favorite, just-thinking-of-you. | | | | | | | | | | | | Pasta With Garlic Butter Sauce | | | | | | | | | | | Crispy Cheesy Broccoli Soup | | | | | | | | | | | | | |
