Roasted Red Pepper Soup - 40 OuncesCuisinart Original Recipe
½ tablespoon olive oil
1 garlic clove
2 shallots, cut into ½-inch pieces
1 teaspoon fresh thyme leaves
4 roasted red bell peppers, seeded (may used jarred, or home made) and cut into 1-inch pieces
1 tablespoon sherry
2½ cups chicken broth, low sodium
½ teaspoon kosher or sea salt
1 to 2 pinches freshly ground black pepper
¼ teaspoon orange zest
Put the olive oil to the blender jar. Set timer for 15 minutes and temperature on Medium. Once the oil is hot, add the garlic, shallots and thyme. Cover blender jar and stir, using quick bursts to break up. Continue stirring occasionally as mixture sautés. Put the roasted peppers and all of the remaining ingredients into the blender jar. Set timer for 5 to 8 minutes and temperature on High. Once mixture comes to a boil, set timer for 30 minutes and temperature on Medium. Once time expires, start blending on speed 1 and gradually raising to speed 3 for 1 minute, or until completely smooth. Taste and adjust seasoning as desired.
ServingsMakes about 5 cups
Nutritional information per serving (1 cup): Calories 59 (25% from fat) • carb. 9g • pro. 2g • fat 2g • sat. fat 0g • chol. 0mg • sod. 516mg • calc. 12mg • fiber 3g
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