Roasted Red Pepper Soup 2


  • ¼ cup(s) garlic, minced
  • ¼ cup(s) olive oil
  • 4 quart(s) chicken broth
  • salt and pepper to taste
  • 12 red bell peppers
  • 4 onions, chopped

Preheat oven to broil. Place the bell peppers on a baking sheet and broil on the top rack of the oven, rotate them as each side turns black. Place the blackened peppers in a paper bag, close tightly; cool for 20 minutes. Peel the skin off the peppers and discard the stem and all the seeds. Chop t...

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