Roasted Red Bell Pepper Soup Best Dishes

Friday, November 8, 2013

Roasted Red Bell Pepper Soup

"A delicious, creamy textured soup with out the cream. The secret is within the beans! This soup is an all time favored in my own family. Serve warm or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress."

Ingredients :

3 pink bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, tired and rinsed
2 (14.5 ounce) cans chook broth
salt and pepper to flavor

Instructions :

Prep :	Cook : 6M	Ready in :

Preheat oven to broil.
Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as every aspect blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to half-hour. Then peel the pores and skin off the peppers and discard the stem and all of the seeds. Chop the peppers and set apart.
In a huge pot over medium warmness, saute the onion and garlic inside the oil for five mins, or till onion is translucent. Now upload the chopped, roasted purple bell peppers and saute for 2 to three greater mins.
Next, add the fowl broth and the beans, stirring well. Using a blender, puree the soup in small batches and go back to the pot over low warmness for 5 mins.

Notes :

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