Roasted Red Pepper Soup With Red Pepper-Garlic Croutons
|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|
|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)|
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.)