Bell Pepper Soup

1. 1

   Place whole peppers on their sides on a large baking sheet. Bake at 500u00b0 for 20 minutes or until skin is blackened and charred.

2. 2

   Put immediately in a paper bag and seal the top. Refrigerate 10 minutes or until peppers cool.

3. 3

   Peel and seed peppers.

4. 4

   Saute onion and garlic in butter in a Dutch oven until onion is tender.

5. 5

   Add flour, stirring, until smooth.

6. 6

   Cook 1 minute, stirring constantly.

7. 7

   Gradually add chicken broth; cook until thickened.

8. 8

   Stir in ground pepper.

9. 9

   Pour 1/2 of soup mixture into electric blender container; add half of skinned peppers and process until smooth.

10. 10

    Return mixture to Dutch oven; repeat procedure with remaining ingredients.

11. 11

    Simmer 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.