Jan's Roasted Red Pepper Soup

Jan's Roasted Red Pepper Soup Recipe
James Carrier
A cooking-show demonstration about roasting peppers inspired Jan Claire to create this soup, which he serves with crusty French bread.

Yield:

Makes about 7 1/2 cups; 4 or 5 servings

Recipe from

Sunset

Nutritional Information

Calories 311
Caloriesfromfat 61 %
Protein 8.1 g
Fat 21 g
Satfat 13 g
Carbohydrate 26 g
Fiber 4 g
Sodium 690 mg
Cholesterol 61 mg

Ingredients

2 red bell peppers (about 1 lb. total), rinsed
1 onion (about 1/2 lb.), peeled and finely chopped
1/4 cup (1/8 lb.) butter or margarine
1 cup grated carrots
1/4 cup all-purpose flour
2 cups fat-skimmed beef broth
2 cups half-and-half (light cream)
1 can (15 oz.) tomato sauce
About 1/4 teaspoon hot chili flakes
Salt and pepper

Preparation

1. Rinse the peppers and cut them in half lengthwise. Remove and discard stems, seeds, and veins. Lay peppers, cut sides down, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes. When the peppers are cool enough to handle, pull off and discard skins; chop peppers.

2. In a 3- to 4-quart pan over medium-high heat, stir onion in butter until limp, about 3 minutes. Stir in peppers and carrots.

3. Add flour and stir about 1 minute. Add broth, half-and-half, and tomato sauce; stir until mixture boils and is slightly thickened, about 10 minutes.

4. Stir in chili flakes and salt and pepper to taste.

Jan Claire, Oakhurst, California,

Sunset

May 2000
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