Total Calories: 640
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.
Fun Fact: Portuguese explorers named the Harbour of Rio de Janeiro “The River of the First of January,” because they were convinced they had reached the mouth of a great river when they were gliding toward a narrow opening in the coastline on New Year’s Day 1502.
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.
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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