Thursday, October 7, 2010

Roasted Red Pepper Soup

This soup is thick and rich, perfect for a fall day! I believe the recipe is adapted from AllRecipes. You'll be happy if you have an immersion blender, but if not, you'll have to make do with a regular blender like I do!

I'll be serving this soup with a green salad and some sort of bread. I can't decide if I want to make homemade rolls, bread, or mozzarella grilled cheese sandwiches.

Roasted Red Pepper Soup
3 red bell peppers
1 onion, chopped
2 T minced garlic (about 4 cloves)
1 T oil
2 (14 oz) cans white beans, rinsed and drained
2 (14 oz) cans chicken broth or vegetable broth
salt and pepper

Preheat oven to broil. Place bell peppers on a cookie sheet and broil on the top rack of the oven, using tongs to turn as each side blackens. Place blackened peppers in a paper bag. Close tightly and let cool 20-30 minutes. Then peel skin off peppers and discard stems and seeds. Chop roasted peppers and set aside. In a large pot over medium heat, saute onion and garlic in oil for 5 minutes. Add the roasted peppers and cook 2-3 minutes more. Next add the chicken broth and beans, stirring well. Add salt and pepper to taste. Use a blender to puree soup in batches. Return to pot and reheat before serving.

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