Roasted Red Pepper Soup

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
Bake: 45 Minutes
Stand: 35 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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Red Pepper Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy