Roasted Yellow Pepper Soup

Roasted Yellow Pepper Soup Recipe

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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
garlic cloves, minced
1 Tbsp
1 c
chicken or vegetable stock or water
2 c
warm milk

How to Make Roasted Yellow Pepper Soup


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