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Roasted red pepper soup




Source of Recipe


published in Chatelaine's 01/1995 issue


List of Ingredients




4 large red peppers
1 tbsp ( 15 mL) olive oil
2 minced garlic cloves
2 onions, chopped
3 cups ( 750 mL) chicken broth or bouillon



Recipe



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 a heavy paper bag. Seal bag and let stand until peppers are cool, about 10 minutes. Remove peppers and peel off skins. Slice in half and remove seeds. Cut into large chunks and set aside. Refrigerate if making ahead.

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. Then whirl in a blender or food processor, using an on-and-off motion, until smooth. Return puréed mixture to saucepan and add chicken broth. Cover and cook over medium heat, stirring occasionally, until soup is warm, from 8 to 10 minutes. Spoon into soup bowls and sprinkle with black pepper. Covered and refrigerated, soup will keep well for at least 2 days and can be frozen.