Chilled Roasted Pepper Soup Recipe

Name: Chilled Roasted Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon clarified butter; 1 1/2 cups red onions, finely chopped; 1/4 teaspoon sea salt, ground; 4 garlic cloves, pressed; 4 bell peppers, roasted, seeded and roughly chopped; 1 poblano pepper, roasted, seeded and roughly chopped; 1 jalapeno pepper, roasted, seeded and roughly chopped; 5 vine tomatoes, blanched and quartered; 1 tablespoon rosemary, chopped; 1/2 tablespoon basil, chopped; 2 teaspoons ground cumin; 1/8 teaspoon cayenne pepper (to taste); 1/8 teaspoon black pepper, ground (or to taste); 1 cup low sodium chicken broth; 1/2 cup heavy cream; 1 tablespoon balsamic vinegar; 1/2 tablespoon lime juice; 1/2 tablespoon agave nectar, if needed; 1 tablespoon sour cream (for garnish); 1 teaspoon chives, chopped (for garnish)

Servings: persons

1 tablespoon olive oil
1 tablespoon clarified butter
1 1/2 cups red onions, finely chopped
1/4 teaspoon sea salt, ground
4 garlic cloves, pressed
4 bell peppers, roasted, seeded and roughly chopped
1 poblano pepper, roasted, seeded and roughly chopped
1 jalapeno pepper, roasted, seeded and roughly chopped
5 vine tomatoes, blanched and quartered
1 tablespoon rosemary, chopped
1/2 tablespoon basil, chopped
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper (to taste)
1/8 teaspoon black pepper, ground (or to taste)
1 cup low sodium chicken broth
1/2 cup heavy cream
1 tablespoon balsamic vinegar
1/2 tablespoon lime juice
1/2 tablespoon agave nectar, if needed
1 tablespoon sour cream (for garnish)
1 teaspoon chives, chopped (for garnish)

1
In a skillet over medium heat, add oil and clarified butter. When hot, add onion and sea salt; saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Transfer onion mixture to a food processor fitted with the blade attachment.
2
Add roasted peppers and blanched tomatoes to onion mixture. Add rosemary, basil, cumin cayenne and black pepper; process until smooth.
3
Transfer to a large bowl and add vegetable broth, heavy cream, balsamic vinegar and lime juice. Using an immersion blender, process the mixture until combined. Taste and adjust seasoning if needed. Cover and transfer to the refrigerator until cold. Serve with dollop of sour cream and sprinkle with fresh chives. Makes 6 servings.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 tablespoon clarified butter, 1 1/2 cups red onions, finely chopped, 1/4 teaspoon sea salt, ground, and more.

Yes, Chilled Roasted Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Roasted Pepper Soup

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