Roasted Yellow Pepper Soup

Roasted Yellow Pepper Soup

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  • 5
    yellow peppers
  • 2 Tbsp
  • 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
  • 1 c
    chicken or vegetable stock or water
  • 2 c
    warm milk

How to Make Roasted Yellow Pepper Soup


  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.

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About Roasted Yellow Pepper Soup

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

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