Name: Roasted Red Pepper Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 2 teaspoons butter -; 1 large sweet onion, chopped -; 2 garlic cloves, minced -; 2 jars (15-1/2 ounces each) roasted sweet red peppers, drained -; 2 cups vegetable broth -; 1/2 teaspoon dried basil -; 1/4 teaspoon salt -; 1 cup half-and-half cream -; Optional: Additional half-and-half cream and fresh basil leaves -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Red Pepper Soup

1. 2 teaspoons butter -

2. 1 large sweet onion, chopped -

3. 2 garlic cloves, minced -

4. 2 jars (15-1/2 ounces each) roasted sweet red peppers, drained -

5. 2 cups vegetable broth -

6. 1/2 teaspoon dried basil -

7. 1/4 teaspoon salt -

8. 1 cup half-and-half cream -

9. Optional: Additional half-and-half cream and fresh basil leaves -

How to cook deliciously - Roasted Red Pepper Soup

1. Stage

In a large saucepan, melt butter over medium heat, then add the onion. Cook and stir the onion until it's tender, three to five minutes. Add the garlic and cook for one minute longer.

2. Stage

Stir in the red peppers, broth, basil and salt. Bring the mixture to a boil and then reduce the heat, cover the saucepan and simmer the soup for 20 minutes. Cool slightly.

3. Stage

Pour part of the soup into a blender, cover and process until smooth. Keep processing the soup in batches, never filling the blender more than halfway full. You can also use an immersion blender to puree the soup in the saucepan. Remove one cup of soup to a small bowl and stir in the cream.

4. Stage

Return the remaining puree to the pan. Stir in the cream mixture and heat through. Don't let the soup come to a boil, though. If desired, garnish each serving with a splash of cream and basil. Editor's Tip: Tempering the cream with a little bit of the warm soup and then adding this mixture to the rest of the saucepan helps to keep the soup from curdling but won't protect it entirely, especially with the acidity of the peppers. Be sure the soup never comes back to a boil once the cream is stirred in!