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Roasted Red Pepper Soup With Red Pepper-Garlic Croutons

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Ingredients
  Vegetable oil 1 Tablespoon
  Onion 1 Medium, chopped
  Roasted red bell peppers 15 Ounce, well drained and chopped (Two 7 1/2 Ounces Jars, 1/2 Jar Reserved For Croutons)
  All purpose flour 1 Tablespoon
  Sugar 1 Teaspoon
  Chicken broth/Vegetable broth 3 1⁄2 Cup (56 tbs)
  Dry sherry 2 Tablespoon
  Heavy cream 1⁄4 Cup (4 tbs)
  Freshly ground black pepper To Taste
  Red pepper garlic croutons 1 Cup (16 tbs)
  Salt To Taste
Directions

To Make Soup: Heat oil in a medium saucepan over medium-high heat.
Add onion and saute, stirring, for 1 minute.
Cover pan with a sheet of wax paper and a lid and cook over low heat, stirring occasionally, until wilted, about 10 minutes.
Add peppers and saute, stirring occasionally, until onions are very soft, but not brown, about 10 minutes.
Stir in flour until incorporated.
Stir in sugar, broth, and sherry.
Bring to a boil and simmer, uncovered, for 10 minutes, stirring occasionally.
Cool slightly and puree in a blender until smooth.
(Soup may be refrigerated up to 2 days or frozen.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Roasted
Ingredient: 
Vegetable
Interest: 
Everyday

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