Roasted Red Pepper Soup
6 red bell peppers washed, dried, seeded, and cut in half
6 cloves garlic peeled and pushed through garlic press
1 cup chopped shallot
2 28oz cans tomato sauce or crushed tomatoes
2 quarts chicken stock
1/4 cup fresh basil or 1 Tbsp dry
4 Tbsp dried parsley
2 tsp dried oregano
2 tsp salt
2 tsp fresh ground black pepper
1/4 cup olive oil plus enough to coat bell pepper
Turn oven on to broil. Brush red peppers with olive oil to coat. Please on oven proof sheet under broiler until skin begins to blacken (approximately 5 minutes depending on your oven). Remove from oven, place in heat proof container, and seal shut to steam. When cool enough to handle, peel off blackened skin and throw away.
Coarsely chop roasted bell peppers and set aside. Heat large stock pot over med-high heat with olive oil. Saute’ chopped shallot until lightly translucent (approximately 3 minutes). Add garlic and roasted peppers to the pan and continue sautéing another 5 minutes. Add basil, parsley, and oregano to sauté and continue one minute longer. Carefully add chicken stock to pan to avoid spattering. Add remaining ingredients and continue stirring until heated through. Reduce heat to simmer and simmer at least 30 minutes before serving.
no nutrition information available
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