Roasted Red Pepper Soup
Ingredients
- 2 to 2 1/2 lb. red bell peppers (capsicums, 6 or 7) ⓘ
- 3 Tbsp. extra virgin olive oil or vegetable oil ⓘ
- 1 large yellow onion, chopped (1 1/2 c.) ⓘ
- 1 c. (8 fluid oz.) chicken broth ⓘ
- 2 c. (16 oz.) water
- 1 tsp. salt or to taste ⓘ
- pinch of red pepper flakes or cayenne pepper ⓘ
- 1 Tbsp. fresh lemon juice ⓘ
- 8 to 10 fresh basil leaves, shredded ⓘ
- 1/2 c. (3 to 4 oz.) heavy cream ⓘ
Instructions
- Roast and peel peppers as follows:
- Preheat oven to 500°.
- Cut the peppers in half lengthwise and remove the stems, seeds and ribs.
- Lay the peppers, cut side down, on a baking sheet.
- Place under the broiler.
- Broil or roast until the skins blister and blacken.
- Remove from the oven and cover with aluminum foil.
- Let steam until cool enough to handle, 10 to 15 minutes.
- Then, using your fingers or a knife, peel off the skins.
- Chop the peppers into medium pieces; set aside.
Nutrition & Diet Analysis (per serving)
336
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).