Serve this simple roasted red pepper soup recipe with crusty bread and a simple green salad for a quick lunch.
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
How to Make It
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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