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Roasted Red Pepper Soup




Source of Recipe


foodgeeks.com


Recipe Introduction


PRIMO !!! I made it a bit more robust by adding about 1& 1/2 c. small dry Ravioli and another can of broth. Simmered until the ravioli was done. It really warmed us up.


List of Ingredients




2 red bell peppers, quartered, seeds and stems removed
1 lg. sweet onion, peeled and cut into 1/2-inch wedges
2 cloves garlic, peeled and halved
1/2 tsp. dried thyme
1 tsp. extra virgin olive oil
1 can (13-3/4 oz.) reduced sodium chicken broth
1 can (15-1/2 oz.) Italian style plum tomatoes with juices
1 can (11 oz.) corn kernels, drained
Freshly ground black pepper, to taste
1/4 cup fresh cilantro leaves or coarsely chopped basil leaves, optional


Recipe



Preheat oven to 400°F. Combine peppers, onion, garlic and olive in a large baking dish. Bake 35 to 40 minutes, stirring occasionally until vegetables are tender and lightly browned. Cool slightly. Add chicken broth mixture with tomatoes. Transfer to a large saucepan. Add corn and simmer until heated through. Add pepper to taste, ladle into bowls and, if desired, garnish with fresh cilantro or basil.
Roasted Red Pepper Soup

Yield: 4 servings