Roasted Red Pepper Soup

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 45 Minutes
Stand: 35 Minutes
Cook: 55 Minutes

Ingredients

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

Preparation

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.

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

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.

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

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.

Note:

Jamie Estes, Louisville, Kentucky,

April 2005