Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 teaspoons butter; 1 large sweet onion, chopped; 2 garlic cloves, minced; 2 jars (15-1/2 ounces each) roasted sweet red peppers, drained; 2 cups vegetable broth; 1/2 teaspoon dried basil; 1/4 teaspoon salt; 1 cup half-and-half cream; Optional: Additional half-and-half cream and fresh basil leaves

Total Time Prep: 10 min. Cook: 25 min.

Yield 6 servings

Test Kitchen Approved

Use jars of roasted and marinated peppers as a speedy shortcut to smoky, creamy roasted red pepper soup.

Ingredients

2 teaspoons butter
1 large sweet onion, chopped
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream
Optional: Additional half-and-half cream and fresh basil leaves

Directions

In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil). If desired, garnish with additional cream and basil.

Nutrition Facts

1 cup: 135 calories, 6g fat (3g saturated fat), 23mg cholesterol, 753mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 2g protein.

If you like cream of tomato soup, try making it with purchased roasted red peppers instead of tomatoes. Using jarred roasted red peppers makes it extra easy, and pureeing the soup in a blender gives it a nice smooth texture.

Recipe Creator