Roasted Red Pepper Soup Recipe

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 red bell peppers, about 2 3/4 lb; 5 black peppercorns; 3 sprigs fresh thyme; 1 bay leaf; 2 teaspoons olive oil; 2 cups onions, diced; 1 tablespoon garlic, minced; 4 cups low sodium chicken broth; 3 teaspoons white wine vinegar; ¼ teaspoon hot sauce (to taste); ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons fresh chives, chopped

Servings: persons

8 red bell peppers, about 2 3/4 lb
5 black peppercorns
3 sprigs fresh thyme
1 bay leaf
2 teaspoons olive oil
2 cups onions, diced
1 tablespoon garlic, minced
4 cups low sodium chicken broth
3 teaspoons white wine vinegar
¼ teaspoon hot sauce (to taste)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh chives, chopped

1
Preheat broiler.
2
Cut bell peppers in half lengthwise; discard seeds and membranes.
3
Place pepper halves, skin side up, on a foil-lined baking sheet.
4
Flatten with hand.
5
Broil 15 minor til blackened.
6
Place in a ziplok bag and seal.
7
Let stand 15 minute Peel and chop.
8
Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth.
9
Gather edges and tie securely.
10
Heat oil in a Dutch oven over medium heat.
11
Add onion and garlic; cook 15 min or til onion is lightly browned, stirring occasionally.
12
Add bell peppers, cheesecloth bag, broth, vinegar, and hot sauce to pan.
13
Increase heat to med-high and bring to a boil.
14
Cover and reduce heat to a simmer and cook 20 minute Remove and discard cheesecloth; stir in salt and pepper, you may need more salt and pepper and additional hot sauce to bring the taste to your liking.
15
Puree in batches in blender or use immersion blender.
16
Sprinkle with chives.

577

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 13 ingredients. The key ingredients include: 8 red bell peppers, about 2 3/4 lb, 5 black peppercorns, 3 sprigs fresh thyme, 1 bay leaf, and more.

Yes, Roasted Red 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.

Roasted Red Pepper Soup

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