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Red Pepper Soup

chef.rylan's picture
Ingredients
  Red bell peppers 3 Large, halved lengthwise, seeded
  Margarine/Butter 2 Tablespoon
  Onion 1 Medium, finely chopped
  Canned italian plum tomatoes 28 Ounce (3 Cups)
  Dry red wine/Beef broth 1 Cup (16 tbs)
  Dill weed 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cocktail vegetable juice 1 Cup (16 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
Directions

MAKING
1. On a broiler pan arrange pepper halves cut side down.
2. Broil 3 to 4 inches from heat for 15 minutes until charred.
3. Take off pan and keep in a plastic bag.
4. Keep aside for 10 minutes to steam.
5. Peel pepper skin and chop finely.
6. In large saucepan melt margarine over medium heat.
7. Stir in onion and fry until tender.
8. In a blender container add tomatoes and chopped peppers. Puree until smooth.
9. Mix it to the onion.
10. Add wine, dill weed, salt and pepper. Blend well.
11. Bring to boil and cook over reduced heat.
12. Stir in between and simmer for 20 minutes.
13. Add vegetable and simmer for 5 minutes.

SERVING
14. Serve with sliced green onions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Broiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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