Roasted Red Pepper
Ingredients
- 6 red bell peppers
- 2 Tbs unsalted butter
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 tsp dried thyme leaves
- 2 bay leaves
- 2 tsp kosher salt
- 1/4 tsp cayenne
- 6 cups vegetable broth
- 1 bunch basil, stems tied together, leaves chopped
- 1 cup heavy cream
- 3 garlic cloves
Directions
- Preheat the broiler.
- Place the red peppers under the broiler, 4 inches from the heat source, and char on all sides (or roast peppers over the flame of a gas burner). When blackened on all sides, remove from the broiler and place in a paper bag for 5 minutes to steam. Remove them from the bag, peel the charred skin, halve, seed, and chop into 1/2-inch pieces; set aside.
- Heat the butter in a large stockpot over medium heat. Add the onion and celery and sweat for 4 minutes, until tender.
- Add the thyme, bay leaves, salt, and cayenne and stir to coat the vegetables.
- Add 1/2 of the chopped red peppers, the stock, and basil stems and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes.
- Meanwhile, combine the heavy cream and garlic in a small saucepan over medium heat. Simmer until the cream is reduced by half.
- Transfer the garlic cream to a blender, add the remaining roasted red peppers, and puree until smooth.
- Place the puree in a pot, stir, and heat through.
- Remove from the heat and stir in the basil leaves.
- To serve, remove the bay leaves and basil stems and ladle the soup into bowls.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
Nutrition Facts
Copyright © 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.