Roasted Yellow Pepper Soup With Fresh Basil

1. 1

   Wrap each shallot in foil and roast at 400F for 30 minutes.

2. 2

   Place all peppers on a cutting board.

3. 3

   Slice off sides into 4 sections.

4. 4

   Arrange peppers skin-side-up on a baking sheet lined with foil.

5. 5

   Broil 6 inches from heat until skins blacken.

6. 6

   Transfer to a paper bag; seal tightly.

7. 7

   Slip off skins when cool enough to handle.

8. 8

   Puree red pepper in food processor or blender; set aside.

9. 9

   Puree yellow peppers with roasted shallots.

10. 10

    Bring vegetable broth to a boil in a 2-quart pot.

11. 11

    Add peppers and shallots.

12. 12

    Heat through.

13. 13

    Can be made 2 days ahead up to this point and refrigerated.

14. 14

    Reheat until very hot.

15. 15

    Stir in yogurt but do not let it boil.

16. 16

    Season to taste with salt and pepper.

17. 17

    Ladle into soup bowls and garnish with small dollop of red pepper puree and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.