Roasted Red Pepper Soup

1. 1

   Position the oven racks so they are evenly spaced.

2. 2

   Preheat the oven to convection roast at 500F, and roast the peppers (see page 131).

3. 3

   When the peppers are done, lower the oven temperature to 450F.

4. 4

   Combine the onion, garlic, celery, carrot, and potato in a large bowl.

5. 5

   Add the olive oil and toss until the vegetables are coated.

6. 6

   Pour the vegetables onto the foil-covered baking pan used for the peppers and spread them in an even layer.

7. 7

   Roast for 15 to 20 minutes or until the vegetables are tender and slightly browned on the edges.

8. 8

   In a food processor fitted with the steel blade or a blender, puree the vegetables with the peppers in batches, adding the chicken broth to each batch as needed.

9. 9

   Transfer the puree to a large bowl.

10. 10

    Add salt and pepper to taste.

11. 11

    Serve hot or chill for at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.