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Roasted Red Pepper Soup




Source of Recipe


Internet


List of Ingredients




3/4 cup roasted red pepper (1 to 2 red peppers)
1 cup chicken broth
1 garlic clove, pressed or minced
1/2 teaspoon dried oregano
1 cup heavy cream
salt & black pepper, to taste



Recipe



To roast the red peppers: Cut off stems and remove pith and seeds. Cut the peppers in half and place them on a foil-lined baking sheet. Roast skin-side-up for 20 minutes in a 400 degree oven. Remove the peppers from the oven and wrap in aluminum foil to steam for 10 minutes. Carefully peel the skins off the peppers and discard.

Place the roasted peppers in a food processor or blender. Add the chicken broth and blend until smooth. Pour the mixture into a saucepan. Add the garlic and oregano and bring to boil over medium-high heat; then reduce heat to medium-low and simmer for 5 minutes. Add the cream and return to a simmer. Season with salt and pepper, to taste. Serves 4.