This golden bell pepper soup is nutritious and comforting. It's a perfect recipe for a weeknight - it takes 40 minutes, but there's 20 minutes of hands-off time. There are a lot of possible topping options that would pair well - microgreens, avocados, radishes, arugula, or goat's cheese.
I think I had a bit of a revelation about blending soups a few years ago, when I had this red pepper soup from Cookie and Kate. I'd ordered puréed soups in restaurants before, but I guess I never really considered how they got that way. I got a Vitamix when we moved back to the US this summer and it has been awesome. I have become one of those crazy people who brings up their blender in casual conversations. It's great for blending soups, so I'd recommend testing it out with this recipe and others.
I hope you enjoy this recipe - it's such a great way to get in a bunch of veggies. It's like health in a bowl!