Roasted Red Pepper Soup = Healthy
Roasted Red Pepper Soup = Healthy is a gluten free, lacto ovo vegetarian, and primal recipe with 4 servings. For $1.69 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 18g of fat, and a total of 211 calories. Winter will be even more special with this recipe. It works well as a budget friendly soup. It is brought to you by I Adore Food. 78 people found this recipe to be delicious and satisfying. A mixture of olive oil, butter, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. With a spoonacular score of 32%, this dish is not so awesome. Similar recipes are Healthy & Delicious: Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint, Roasted Red Pepper Soup, and Roasted Red Pepper Soup.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
a pinch of black pepper
1 Tablespoon of butter
1 900 milliliter box of chicken broth
5 garlic cloves, minced
1/2 cup of heavy cream
1 Tablespoon of olive oil
2 medium onion, chopped (julienned)
8 roasted and peeled red bell peppers
Equipment:
oven
baking sheet
sauce pan
frying pan
sieve
blender
bowl
Cooking instruction summary:
Start by roasting you red peppers. Put your oven on broil and place your oven rack as close a possible to the heat, making sure the peppers wont touch the flame. Wash peppers and coat them in olive oil. Place them on a cookie sheet in the oven. When the skin is getting black spots, take the cookie pan out and flip the peppers. The peppers are ready when they have blotches of black all over them.Take them out of the oven, place them on a plate and wrap them with plastic. The moisture will help separate the skin from the pepper, which will make it easy for you to peel it off once the peppers have cooled.Melt the butter in a large saucepan over medium heat. Place the onions and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.Peel the peppers , cut them in chunks and add them to the onion/garlic mixture.Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.If you want to keep the pretty red color, drizzle the cream on top of each soup bowl before serving instead of mixing it in the soup before hand.
Step by step:
1. Start by roasting you red peppers. Put your oven on broil and place your oven rack as close a possible to the heat, making sure the peppers wont touch the flame. Wash peppers and coat them in olive oil.
2. Place them on a cookie sheet in the oven. When the skin is getting black spots, take the cookie pan out and flip the peppers. The peppers are ready when they have blotches of black all over them.Take them out of the oven, place them on a plate and wrap them with plastic. The moisture will help separate the skin from the pepper, which will make it easy for you to peel it off once the peppers have cooled.Melt the butter in a large saucepan over medium heat.
3. Place the onions and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.Peel the peppers , cut them in chunks and add them to the onion/garlic mixture.
4. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes.
5. Transfer to a blender and puree until smooth.Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.If you want to keep the pretty red color, drizzle the cream on top of each soup bowl before serving instead of mixing it in the soup before hand.
Nutrition Information:
covered percent of daily need
