Roasted Sweet Pepper Soup

Ingredients:

• 2 tbsp. l. olive oil
• 2 large potatoes, peeled and cut into small pieces
• 2 stalks celery, chopped
• 2 shallots or 1/2 red onion, chopped
• Coarse salt and freshly ground pepper
• 1 can (360 g) roasted sweet peppers, drained and rinsed under water
• 4 - 5 pcs. sun-dried tomatoes
• 4 cups low-fat, low-salt chicken or vegetable broth
• 2/3 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/3 cup coarsely grated pepper jack cheese
• 4 sourdough buns

Preparation:

1. Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste. Cook, stirring constantly, until the potatoes begin to soften, about 5 minutes. Add the red bell peppers, sun-dried tomatoes, chicken broth, and 1 cup water. Cover and bring to a simmer, then uncover and continue cooking for another 15 minutes, or until the potatoes are tender.
2. Pour the soup into a blender, add sour cream, and, loosely covering the lid, blend until smooth. Season with salt and pepper and stir in half the cilantro. Ladle the soup into bowls and top with cheese and the remaining cilantro. Serve with buns.