Monday, December 10, 2012

Roasted Red Pepper Soup

(modified by Aimee)

8 red bell peppers (about 2.75 pounds)
2 cups diced onion
1 TB minced garlic
32 oz. vegetable broth
3 TB white wine vinegar
1/4 tsp hot sauce
1/2 tsp thyme
1/2 tsp black pepper
salt to taste
parsley or chives to top, optional

  1. Preheat broiler to high.
  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.
  3. Heat oil in a large pot over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Stir in bell peppers, broth, vinegar, hot sauce, thyme, pepper & salt. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. 4.  Place soup in blender (you may need to do 2-3 batches).  Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with parsley or chives.

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