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Roasted Red Pepper Soup

Prep time 15 mins
Bake time 45 mins
Stand time 35 mins
Cook time 55 mins
Yield Makes 6 servings


  • 4 pounds red bell peppers (about 8 large), halved
  • 3 tablespoons olive oil, divided
  • 2 medium onions, chopped (about 2 cups)
  • 5 garlic cloves, chopped
  • 3 1/2 cups vegetable broth
  • 1/4 cup fresh basil, finely chopped
  • 2 1/2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 3/4 cup whipping cream
  • 1 tablespoon lemon juice
  • Sour cream

How to Make It

  1. Brush skin side of peppers with 1 tablespoon oil. Bake peppers, skin side up, on lightly greased aluminum foil-lined baking sheets at 400° for 45 minutes or until peppers look blistered.

  2. Place peppers in a large zip-top plastic freezer bag; seal and let stand 20 minutes. Peel peppers; remove and discard seeds.

  3. Sauté onions in remaining 2 tablespoons hot oil in a Dutch oven over medium-high heat 10 minutes or until tender; add garlic, and cook 1 more minute. Add vegetable broth and peppers, and bring to a boil; reduce heat to medium, cover, and simmer, stirring occasionally, 30 minutes.

  4. Remove from heat; let stand 15 minutes. Process mixture, in batches, in a food processor or blender until smooth.

  5. Return pureed mixture to Dutch oven; cook over medium heat 5 minutes. Stir in basil and next 3 ingredients, and cook 5 more minutes or until thoroughly heated. Stir in lemon juice. Serve with sour cream.