Roasted Red Pepper Soup

Serves: 5
Total Calories: 640


5 large red bell peppers
3 tablespoons olive oil, divided
2 cups chopped onions
2 garlic cloves, crushed
1/2 teaspoon cumin (optional)
1/2 teaspoon salt
5 whole peppercorns
1 (10-ounce) can chicken broth
1 can water
garnish: sour cream, chopped parsley, green onions or chives


Preheat oven to broil. Prepare peppers: cut in half, remove seeds, and place cut-side-down on large ungreased cookie sheet. Brush lightly with 1 tablespoon olive oil. Broil 10 minutes (skins should be charred and blistered). Place peppers in paper bag immediately; fold and crease bag to secure. Let stand 10 minutes. Scrape away the blackened skins and rinse well. Slice peppers into strips.

Heat remaining 2 tablespoons olive oil in stockpot; add onions and garlic. Cook over medium to high heat for 5 minutes. Add roasted peppers, cumin, salt, peppercorns, broth, and water. Simmer for 20 minutes. Remove from heat; purée soup with hand blender. Top bowls of soup with sour cream, chopped parsley, green onions or chives.

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The geology of this amazing place is admired by people who said, “God made the world in six days and on the seventh, he concentrated on Rio.” Its climate is wonderful and the beaches are free to everyone.

Nutritional Facts:

Serves: 5
Total Calories: 640
Calories from Fat: 105

This Roasted Red Pepper Soup recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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