Roasted Red Pepper and Pear Soup

Instructions

1. Set oven rack so it’s 6 inches from broiler; preheat broiler to high. Line a baking sheet with aluminum foil.
2. Put pepper halves skin-side up on prepared baking sheet (line with aluminum foil if desired); broil until skins completely blacken, rotating baking sheet a few times so peppers broil evenly, 10 to 15 minutes depending on strength of broiler. Immediately transfer pepper halves to a large bowl and cover tightly with plastic wrap to trap in steam (steam will help loosen the skins); let peppers sit until cool enough to handle, 10-15 minutes. Hold a pepper half in your hand under running water; rub off and discard charred skin with your fingers. Repeat with remaining peppers and then roughly chop peeled peppers; set aside.
3. Meanwhile, in a large pot over medium heat, melt butter. Add onion, garlic, carrots and thyme; sprinkle with a generous pinch salt and a few grinds black pepper. Cook, stirring a few times, until vegetables are softened but haven’t taken on any color, about 15 minutes.
4. Add roasted peppers, potato and pears to pot; season with salt and pepper. Pour in broth; increase heat to high and bring to a boil. Reduce heat to low; simmer until potatoes can be easily pierced with tip of a paring knife, 15 to 20 minutes.
5. Fish out and discard thyme stems (most of the thyme leaves will have fallen off into soup which is fine). Puree soup in pot using an immersion blender - be sure to keep it submerged so hot soup doesn’t splatter (or carefully puree in batches using a regular blender). Season to taste with more salt and/or pepper (optional); serve garnished with parsley.
6. Serving size: 1 c