Roasted Yellow Pepper Soup Recipe

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Roasted Yellow Pepper Soup

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Ingredients

5
yellow peppers
2 Tbsp
butter
2 c
medium yellow onions, chopped
1 tsp
coarse salt
1/2 tsp
freshly ground pepper
1/2 tsp
ground cumin
3
garlic cloves, minced
1 Tbsp
flour
1 c
chicken or vegetable stock or water
2 c
warm milk

Directions Step-By-Step

1
Preheat oven to 400 degrees.
2
Place peppers on oiled cookie sheet and place in oven.
3
Roast peppers, turning occasionally, for 20-30 minutes, until the skins puffs up and is mostly blackened.
4
Place in bowl and cover with plastic wrap to sweat.
5
While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 10-15 minutes, stirring occasionally, until translucent.
6
Add garlic and cook until aroma is released.
7
Sprinkle flour over and cook, stirring, another 5 minutes.
8
Stir in stock or water and bring to the simmer.
9
Turn off heat and set a food mill fitted with fine sieve over pot.
10
Unwrap the bowl of peppers; they should be very soft.
11
Pull out and discard cores.
12
Place contents of bowl, juice and all, into food mill and pass peppers through.
13
Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards.
14
Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together.
15
Whisk in milk, pass through food mill again into clean pot, heat gently and serve.

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy