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Roasted Red Pepper Soup Recipe

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This recipe for Roasted Red Pepper Soup is from The St. Matthews Lutheran Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large red peppers
1 tbsp ( 15 ml) olive oil
2 minced garlic cloves
2 onions, chopped
3 cups ( 750 ml) chicken broth or bouillon
Directions:
Directions:
1.Preheat oven to 375F (190C). Place whole peppers on a baking sheet and roast, uncovered, about 18 minutes. Turn peppers and continue roasting about 18 more minutes, until skin is blistered. Remove from baking sheet and place in a heavy paper bag. Seal bag and let stand until peppers are cool, about 10 minutes. Remove peppers and peel off skins. Slice in half and remove seeds. Cut into large chunks and set aside. Refrigerate if making ahead.

2.In a large saucepan, heat oil over medium heat. Add garlic and onions. Sauté until onions are very soft, about 8 minutes. Stir in roasted peppers and continue cooking until peppers are very soft. Then whirl in a blender or food processor, using an on-and-off motion, until smooth. Return puréed mixture to saucepan and add chicken broth. Cover and cook over medium heat, stirring occasionally, until soup is warm, from 8 to 10 minutes. Spoon into soup bowls and sprinkle with black pepper. Covered and refrigerated, soup will keep well for at least 2 days and can be frozen.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour and 15 minutes
Personal Notes:
Personal Notes:
This soup, with its smoky, slightly sweet flavour from the roasting of the peppers, is a knock’em-dead beginning for any meal.

 

 

 

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