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Roasted Red Pepper Soup Recipe

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This recipe for Roasted Red Pepper Soup is from Rose's Cookbook, 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:  
8 large Red Bell Peppers, halved and cleaned
2 tablespoons Olive Oil
2 large Fresh Thyme sprigs
2 Bay Leaves
2 cups Onion, chopped
5 Garlic Cloves, peeled
4 cups Vegetable Broth
1 teaspoon Hot Sauce
1 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Rice Vinegar
Directions:
Directions:
Cut the peppers in half and remove all seeds and membranes. Press the peppers flat with your hand.

Preheat a large heavy pot to medium heat. Add the oil, thyme, bay leaves, and onions. Cook for 10 minutes, until onions are soft. Add the broth, hot sauce, peppers, and salt and pepper. Reduce the heat, cover, and cook another 20 minutes. Remove the bay leaves and thyme sprigs. Then, using a blender, blend until smooth.

Add the vinegar. Salt again if needed.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 prep, 30 cook, 45 total
Personal Notes:
Personal Notes:
When blending, remove the plug on the lid and cover with a paper towel - this will allow the heat to vent.

 

 

 

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