Roasted Red Pepper Soup
- Preheat oven to 425 degrees F. Remove stems, membranes, and seeds from peppers. Place peppers, cut side down, on foil-lined baking sheet. Add garlic. Brush peppers and garlic with oil. Bake 20 to 25 minutes or until skins are bubbly. Wrap peppers in foil; let stand 20 to 30 minutes or until just cool. Using a paring knife, pull skins off peppers.
- In a saucepan combine red and serrano peppers, garlic, and broth. Bring to boiling; reduce heat. Simmer, uncovered, 7 minutes or until liquid is reduced by one-third. Cool slightly. Meanwhile, in blender container combine roasted yellow pepper and 1/4 cup of the cream. Cover and blend until pureed. Transfer to small bowl. Cover; chill. Rinse container; dry.
- In same blender container blend half the cooked red pepper mixture at a time until smooth. Strain, if necessary. Place strained mixture in same saucepan. Stir in remaining cream. Cook and stir until heated through. Ladle into serving bowls. Swirl 2 tablespoons yellow pepper cream into each serving. Top with basil. Makes 4 servings.
Nutrition Facts (Roasted Red Pepper Soup)
- Per serving:
- 192 kcal ,
- 16 g fat
- (8 g sat. fat ,
- 41 mg chol. ,
- 340 mg sodium ,
- 9 g carb. ,
- 1 g fiber ,
- 4 g pro.
Katherine Colbert 1627 Days Ago
Five stars for this soup. This soup is delicious and fresh tasting. I do omit the yellow pepper swirl because I am lazy...It looks nice, presentation-wise, but gets mixed in pretty immediately. I will say that fresh basil is essential here. It just makes the soup. I wouldn't dream of making this without it. When I first served this to my husband he asked where the meat was...He didn't say another word after he took the first bite. He practically licked the bowl. When I have fresh basil in the back yard, I get excited because I can whip this up. It is time-consuming, but by no means difficult. Save yourself some clean-up by using an immersion blender right in the pot with the peppers and broth....Simple and fabulous.