roasted red pepper soup
(2 ratings)
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A delicious soup, with a touch of cream and the sweet goodness of red peppers.
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(2 ratings)
Ingredients For roasted red pepper soup
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2 large red bell pepper
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1 onion, chopped
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2 tbsp. butter
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4 garlic cloves, minced
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1/2 tsp. dried thyme
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salt and pepper to taste
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1/2 cup white wine
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1 can low sodium chicken broth, 10 oz
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1 cup heavy cream
How To Make roasted red pepper soup
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1Cut peppers in half lengthwise and remove seeds. Place cut side down on baking sheet. Broil until sins are blackened. Remove peppers to a bowl and cover with plastic wrap. Let stand for 5 minutes. Peel bell peppers and discard blackened peels. Chop bell peppers. Sauté onion in butter in pan over medium heat until tender. Stir in garlic, bell peppers, and thyme. Season with salt and pepper. Stir in wine and heat to almost boiling. Reduce heat and stir in the broth and cream. Simmer for 5 minutes. Remove form heat and let cool slightly. Puree soup in blender. Return soup to pan. Cook for 5 minutes over medium heat. Serve at once. Serves 3 to 4 Source: Marshes to Mansions
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