too tangy. would reduce or skip vinegar
Roasted Red Pepper Soup
More From Cooking Light
- Calories: 99
- Calories from fat: 22%
- Fat: 2.4g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.5g
- Protein: 3.7g
- Carbohydrate: 16.7g
- Fiber: 1.4g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 465mg
- Calcium: 34mg
- 8 red bell peppers (about 2 3/4 pounds)
- 5 black peppercorns
- 3 thyme sprigs
- 1 bay leaf
- 2 teaspoons olive oil
- 2 cups diced onion (about 1 large)
- 1 tablespoon minced fresh garlic
- 4 cups fat-free, less-sodium chicken broth
- 3 tablespoons white wine vinegar
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.
- Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
- Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives.
If you want your roasted red pepper soup to be a bit spicier, adjust the amount of hot pepper sauce to suit your taste.
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