Roasting your own peppers is simple to do and adds a real fresh flavor to this creamy soup.
10 red bell peppers, seeded 1 tablespoon unsalted butter 10 garlic cloves, roughly chopped 1 large shallot (about 1½ ounces), roughly chopped ½ medium onion (about 4 ounces), roughly chopped 3 tablespoons sherry 4 cups reduced-sodium chicken broth 2 tablespoon fresh thyme 1½ teaspoons white balsamic vinegar 2 teaspoons granulated sugar ½ teaspoon sea salt ¼ teaspoon freshly ground black pepper
Nutritional information per serving (1 cup): Calories 70 (19% from fat) • carb. 11g • pro. 3g • fat 1g • sat. fat 2g • chol. 4mg • sod. 442mg • calc. 21mg • fiber 1g
Flatten the seeded bell peppers and then on a foil-lined baking sheet. Place on the top rack in your oven and broil until the peppers are just blackened. Remove and place in a mixing bowl; cover with plastic. Reserve. While the peppers are roasting, put the butter into a medium saucepan set over medium heat. Once the butter has melted, add the garlic, shallot and onion. Cook until softened and just brown. Add the sherry to the saucepan and simmer until reduced by half. Add the broth and raise the heat to medium-high. Bring the stock just to a boil. Let sit for 5 minutes and then pour into the jar of your Cuisinart® PowerEdge® 1000 Watt Blender. Carefully take the skins off of the roasted peppers; cut into quarters. Place in the jar of the blender. Auto Pulse on Low for about 10 seconds and then run on High for 1 minute or until completely smooth. Adjust salt and pepper to taste and serve.
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