Roasted Red Pepper Soup

Roasted Red Pepper Soup
Photo by www.myrecipes.com

Ingredients

  • 4 (13.75 oz.) cans chicken or vegetable broth
  • 1 cup sour cream
  • ½ teaspoon kosher salt
  • 2 teaspoons grated lemon peel
  • 4 (14 oz.) cans Italian plum tomatoes with their juice
  • 6 onions, finely chopped
  • 1 (15 oz.) can crushed tomatoes
  • + 6 more ingredients
    • ½ teaspoon black pepper
    • 1 tablespoon fresh thyme leaves, plus more for garnish
    • 1 stick (1/4 lb.) unsalted butter
    • 2 tablespoons Pernod or other anise-flavored liqueur, optional
    • 4 cloves garlic, minced
    • 4 (7 oz.) jars roasted red peppers, chopped

In a Dutch oven or other large, heavy pot, melt butter over medium heat. Add onions and cook, stirring, until softened, about 10 minutes. Add garlic and cook, stirring, for 2 minutes. Add plum tomatoes and their juice, chicken broth and crushed tomatoes; bring to a boil; then simmer for 5 minu...

View full recipe at My Recipes

Comments

Variations on Roasted Red Pepper Soup

  • Roasted Red Pepper Soup
    • 3 large (1 1/2 lbs.) red bell peppers
    • 1 teaspoon kosher salt
    • About 3 tbsp. extra-virgin olive oil, divided
    • 1 large onion, chopped
    • +1 other ingredients
  • Roasted Red Pepper Soup
    • 1 teaspoon freshly ground pepper
    • 5 garlic cloves, chopped
    • 1 tablespoon lemon juice
    • 4 pounds red bell peppers (about 8 large), halved
    • +6 other ingredients
  • Roasted Red Pepper Soup
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon pepper
    • 1 teaspoon butter-flavored granules
    • 2 tablespoons lemon juice
    • 2 garlic cloves, minced
    • +20 other ingredients


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