Ingredients
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1 1/2
-
1/2
-
4
-
3 - 4
-
-
1
-
-
-
-
-
-
-
-
-
Directions
Roasted Red Bell Pepper Soup,Wonderful, hearty soup.,Delish! Don’t skip the lemon juice; it adds a wonderful bright note. Good way to use peppers that are past their peak. It’s great without the dairy added, in the event of allergies. I’ll be making this a lot. Thanks, Grapefruit!,used butter. I didn’t use the lemon juice. used half-and-half cream. This is very yummy. Great flavors. Thanks grapefruit 🙂 Made for Healthy tag game
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Steps
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1
Done
|
Broil Peppers (with Oven Door Partially Open) 5 Minutes Each Side or Till Blistering. Remove from Roasting Pan, Place in Dish, Cover With Clingfilm and Leave Ten Minutes. |
|
2
Done
|
Meanwhile, Melt Butter or Margarine. |
|
3
Done
|
Add Onions and Saut Till Soft, but not Brown. |
|
4
Done
|
Remove Skin from Peppers, Chop Coarsely and Add to Onions. Pour in Stock and Spices Plus a Squeeze of Lemon. |
|
5
Done
|
Simmer 20-30 Minutes Uncovered. |
|
6
Done
|
Remove from Heat, Allow to Cool and Then Process in Batches So That the Soup Is a Little Chunky but not Pured. |
|
7
Done
|
Before Serving, Add Sour Cream or Half-and-Half and Heat Through. |
|
8
Done
|
Will Keep Well in Fridge 2-3 Days. Can Also Be Frozen. |
