Roasted Bell Pepper Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups veggie broth 1 large parmesan rind 1 bay leaf 5 chopped yellow red and orange bell peppers 2 tbsp olive oil 1 onion chopped 1 chopped carrot 1 rib of celery chopped 1 tsp fresh thyme salt/pepper 3 minced cloves of garlic 1 peeled and chopped russet potato 1/2 cup fresh basil chopped 6 large basil leaves cut into strips for garnish 1 tbsp white balsamic vinegar croutons for garnish
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Directions: |
Directions:Over med heat bring broth to a boil add the rind and bay leaf. simmer 45 min and remove rind and bay lea. flatten peppers skin side up on a baking sheet and broil until charred, rotate pan 1/2 way through. Put in a bowl with a foil cover to steam 15 min. peel skins and chop should be about 2 cups set aside. Over med heat put oil onions carrot and celery thyme salt pepper cook 3 min turn down heat cook another 8 min stir once in a while. Now add the garlic broth potato pieces bell peppers and bring to a boil. adjust the heat and simmer for about 25 min covered. Now add basil stir. put into blender and puree return to the pot add vinegar salt/pepper. Heat through and serve. Garnish with a drizzle of olive oil and croton and basil strip. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15-20 min |
Personal
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Personal
Notes: For the vegetarian in the group, this will be a hit.
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