Roasted Red Pepper Soup

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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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.


  • 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


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Edmonton, Alberta, Canada

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