Prep Time
15 Mins
Bake Time
45 Mins
Stand Time
35 Mins
Cook Time
55 Mins
Makes 6 servings

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 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.

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