Roasted Red Pepper Soup

2011-11-16
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
  • PrintFriendly and PDF

1. Preheat oven to 375F (190C). Place whole peppers on a baking sheet and roast, uncovered, about 18 minutes. Turn peppers and continue roasting about 18 more minutes, until skin is blistered. Remove from baking sheet and place in abowl with a lid or saran wrap (you want the peppers to sweat. ) about 10 Min. Slice in half and remove seeds and peel off the skin It should just slip off. Cut into large chunks and set aside.
2. In a large saucepan, heat oil over medium heat. Add garlic and onions. Sauté until onions are very soft, about 8 minutes. Stir in roasted peppers and continue cooking until peppers are very soft.
3.Then whirl in a blender or food processor,until smooth.add chicken broth to food processor a little at a time untill desired smoothnes is reached. Cover and cook over medium heat, stirring occasionally, until soup is warm, from 8 to 10 minutes. Spoon into soup bowls and sprinkle crumbled bacon. Covered and refrigerated, soup will keep well for at least 2 days and can be frozen.

Ingredients

  • 4 large Red Peppers
  • 1 Tbs Olive Oil
  • 2 onions chopped
  • 2 garlic cloves minced
  • 3 cups chicken broth (Fav Brand)
  • salt and Pepper to tase
  • crumbled bacon for garnish

Method

Recipe Type: , Tags:

Edmonton, Alberta, Canada

Average Member Rating

(2.7 / 5)

2.7 5 3
Rate this recipe

3 people rated this recipe

FavoriteLoadingAdd to Favorite Recipes!

Related Recipes:
  • image

    Donut Ripple Cake

  • Blodpudding_square

    Blodpudding (Blood Pudding)

  • 0112-884x1024

    Ginger Chicken with Green Onions

  • FB_IMG_1406487305472

    Ices Creams Pie

  • Strawberry-Caprese_Bowl_1_Square

    Strawberry Caprese Bowl

Recipe Comments

Comments (2)

Leave a Reply

Sign Up for the Newsletter &

Get 6 PALEO FREEBIES!

subscribe-popup

Get Instant Access!

arrow