They are meant to be hearty and filling enough to stand as a whole meal.
Place bell peppers on a baking sheet.
Broil, turning every 5 minutes, until charred and softened, 15 to 20 minutes.
Photo: Leigh Beisch
Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes.
Peel, seed and chop the peppers; set aside.
Meanwhile, melt butter in a large pot over medium-high heat.
Add shallot, garlic and cumin; cook, stirring, until fragrant, about 1 minute.
Add potatoes and the remaining 3 cups broth; bring to a boil.
(Use caution when pureeing hot liquids.)
Add the reserved peppers, milk, salt and pepper to the soup.
Bring to a simmer over medium heat.
Cook, stirring occasionally, until heated through, 5 to 8 minutes.
Serve the soup topped with cheese, avocado and cilantro.
Store it in the refrigerator for up to 3 months.
To make ahead:Refrigerate roasted peppers (Steps 1-2) for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
