Red Bell Pepper & Roasted Garlic Soup

1. 1

   Roast the red bell peppers, onion and garlic. The skin should peel easily from the peppers, the onion slice and garlic should be very soft. While the vegetables are roasting, simmer the broth until barely warm. When the vegetables are done, remove from roaster and let them cool. Remove skin from peppers and add them to a blender or food processor along with the roasted garlic, onion, broth (consistency of soup can be modified by adding more or less broth) and wine. Puree until smooth. Strain to remove any lumps. Return soup to stove and simmer for 10 minutes. Remove from heat and enjoy. Garnish with rosemary infused croutons if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.