Roasted Red Pepper Soup

Roasted Red Pepper Soup
Photo by Howard L. Puckett

Ingredients

  • 1 bay leaf
  • 3 thyme sprigs
  • ¼ teaspoon hot pepper sauce (such as Tabasco)
  • 2 teaspoons olive oil
  • 8 red bell peppers (about 2 3/4 pounds)
  • 2 cups diced onion (about 1 large)
  • ¼ teaspoon freshly ground black pepper
  • + 6 more ingredients
    • 2 tablespoons chopped fresh chives
    • 5 black peppercorns
    • 3 tablespoons white wine vinegar
    • 1 tablespoon minced fresh garlic
    • 4 cups fat-free, less-sodium chicken broth
    • ½ teaspoon salt

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop. Place pep...

View full recipe at My Recipes

Comments

Variations on Roasted Red Pepper Soup

  • Roasted Red Pepper Soup
    • 4 (13.75 oz.) cans chicken or vegetable broth
    • 1 cup sour cream
    • 1/2 teaspoon kosher salt
    • 2 teaspoons grated lemon peel
    • +8 other ingredients
  • 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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