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Roasted Red Bell Pepper Soup

RobinBenzle's picture
Warm, creamy roasted red bell pepper soup for a rainy day.
Ingredients
  Red bell peppers 3 Large
  Olive oil 1 Tablespoon
  Garlic 6 Clove (30 gm), mince
  Chicken broth/Vegetable broth 8 Cup (128 tbs)
  Heavy cream 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Freshly grated nutmeg 1⁄2 Teaspoon
  Sharp cheddar cheese 1⁄4 Cup (4 tbs), grated
Directions

GETTING READY
1. Preheat oven to broil.
2. Place the heavy duty foil sheet on the bottom rack.

MAKING
3. Place peppers directly on tin foil.
4. Roast about 20 minutes, turning several times until blackened and deflated.
5. Place in brown paper bag, close up and let steam 10 minutes.
6. In the meantime, in the soup pot pout olive oil and add the garlic, sauté for few seconds.
7. Pour the chicken broth and allow it to heat up.
8. Remove the skin from the red bell pepper and roughly chop it.
9. Add it in the food processor and puree it smooth.
10. Add the puree to the stock, heavy cream, salt and pepper and nutmeg, stir to combine.
11. Simmer the soup for 10 minutes and then turn off the heat.

SERVING
12. Serve with grated sharp cheddar cheese.

Things You Will Need
Oven
Heavy duty foil sheet
Soup pot
Brown paper bag

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
2

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