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.
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We make this every year for mother's day. It has become a tradition and people ask every year to make sure we are having it. It is a bit time consuming but so worth it. We have substituted 1/2 jarred peppers without anyone noticing.
I was looking for a roasted red pepper soup recipe to use up the roasted pepper I had previously frozen and decided to go with this one after reading that it had passed the test with a woman's Italian husband (as is mine).
Although my husband has not yet tasted it, I have and it is absolutely fabulous! So smooth, rich and tasty! Perfect for an end of autumn day.
I modified the recipe slightly because I did not have all of the ingredients and preferred using what I had instead of going to the store: I used chicken instead of vegetable broth and milk instead of cream.
Also, it took me a lot less time to make since I had already roasted the peppers. I was also able to cut down the waiting time by using a hand blender instead of a food processor.
I am definitely saving this recipe!