Roasted Red Bell Pepper And Carrot Soup With Tarragon Recipe

Name: Roasted Red Bell Pepper And Carrot Soup With Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 tablespoons unsalted butter; 2 red bell peppers, cored, seeded, and chopped; 4 medium carrots, chopped; 1 large yellow onion, chopped; 4 shallots, chopped; 1 pear, peeled, cored, and chopped; 3 garlic cloves, chopped; 6 cups chicken broth or 6 cups vegetable broth; 4 red bell peppers, roasted, peeled, cored, seeded, and chopped; 1/2 teaspoon crushed red pepper flakes (to taste); 1/8 teaspoon cayenne pepper; 2 teaspoons sea salt, plus more to taste; 1 teaspoon fresh ground black pepper, plus more to taste; 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon

Servings: persons

4 tablespoons olive oil
2 tablespoons unsalted butter
2 red bell peppers, cored, seeded, and chopped
4 medium carrots, chopped
1 large yellow onion, chopped
4 shallots, chopped
1 pear, peeled, cored, and chopped
3 garlic cloves, chopped
6 cups chicken broth or 6 cups vegetable broth
4 red bell peppers, roasted, peeled, cored, seeded, and chopped
1/2 teaspoon crushed red pepper flakes (to taste)
1/8 teaspoon cayenne pepper
2 teaspoons sea salt, plus more to taste
1 teaspoon fresh ground black pepper, plus more to taste
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon

1
Melt the olive oil and butter together in a large saucepan over medium heat. Add the raw bell peppers, carrots, onion, shallots and pear. Reduce the heat to low, and cook the vegetables for 12 to 15 minutes, stirring often until very soft. Add the garlic, and cook for several minutes longer, being careful not to let the garlic burn.
2
Add the broth, roasted peppers, crushed red pepper, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper to the saucepan, and stir to mix. Bring the broth to a low boil over high heat. Reduce the heat to low and simmer the soup for about 30 minutes. Cool slightly.
3
Working in batches if necessary, pour the soup into the bowl of a food processor or the jar of a blender fitted with a metal blade, and puree until smooth. (Or puree the soup directly in the pot using an immersion blender.) Pour the soup back into the pot in which you cooked it. Stir in the tarragon, season with additional salt and pepper if desired. Serve hot or chilled. This soup, refrigerated in an airtight container, will keep for several days. It also freezes well.

978

kcal

Calories

Fat

Carbs

119

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 15 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 tablespoons unsalted butter, 2 red bell peppers, cored, seeded, and chopped, 4 medium carrots, chopped, and more.

Yes, Roasted Red Bell Pepper And Carrot Soup With Tarragon 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.

Roasted Red Bell Pepper And Carrot Soup With Tarragon

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