Posted by https://www.eatlivetravelwrite.com/2014/09/a-kitchenaid-produce-preserver-giveaway/
© 2014 eat. live. travel. write.. All rights reserved.
1 hr 15 mins
A simple roasted red pepper soup.
- 3 red peppers, roasted
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, minced
- 1 litre vegetable or chicken broth
- salt and pepper, to taste
- Roast the red peppers:
- Preheat the oven to 425˚F for about 45 minutes, turning the peppers every 10 minutes so that they roast/ blacken evenly all around.
- When the peppers are roasted, remove them from the oven, place then in a covered container so that steam forms and the pepper skins slide easily off (you can leave them until they are cool enough to handle or even refrigerate overnight).
- Remove the pepper skins and seeds and chop the peppers roughly.
- Heat the oil in a large saucepan over medium-high heat.
- Add the onion and garlic and sauté for a few minutes until the onion is translucent and soft.
- Add the peppers and cook a few more minutes, stirring to coat the peppers well with the onion mixture.
- Add the broth, increase the heat and bring to a simmer.
- Reduce the heat, cover and cook for about 15 minutes until all the vegetables are very soft.
- Season to taste with salt and pepper.
- Use an immersion blender to purée the soup.
- If you like a thicker soup, you can add a dollop of sour cream or plain Greek yogurt to each bowl.