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    You are in: Home / Recipes / Roasted Red Pepper and Tomato Soup With Dill Creme Fraiche Recipe
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    Roasted Red Pepper and Tomato Soup With Dill Creme Fraiche

    Roasted Red Pepper and Tomato Soup With Dill Creme Fraiche. Photo by belinda72

    1/1 Photo of Roasted Red Pepper and Tomato Soup With Dill Creme Fraiche

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    belinda72's Note:

    This soup is delicious even in the summer and the peppers can be roasted on the grill. The creme fraiche really makes it. Although this is a "cheat" version, it is still tasty.

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    Ingredients:

    Servings:

    Units: US | Metric

    SOUP

    CREME FRAICHE

    Directions:

    1. 1
      SOUP.
    2. 2
      pre-heat oven broiler.
    3. 3
      lay tin foil onto a cookie sheet
    4. 4
      cut peppers in half, remove seeds and the stem, cut the top off the head of garlic and rub with olive oil, salt and pepper, cut tomatoes in half and place on foil and place under broiler.
    5. 5
      remove tomatoes after 5 minutes.
    6. 6
      remove peppers and garlic after 10 minutes, wrap in the foil and set aside until cooled enough to handle.
    7. 7
      heat remaining oil in a medium pot on medium-low heat
    8. 8
      peel tomatoes and peppers (skins will slip off easily) and squeeze garlic out and add everything to the pot as well as chicken stock and simmer for 5 minutes.
    9. 9
      puree the soup (in a blender or with a hand blender) and add sugar.
    10. 10
      season to taste and simmer for 10 minutes.
    11. 11
      CREME FRAICHE.
    12. 12
      whip cream briskly until stiff.
    13. 13
      gently fold wipped cream, sour cream and dill together
    14. 14
      add a healthy dollop onto every steamy bowl of soup.
    15. 15
      yummy.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Red Pepper and Tomato Soup With Dill Creme Fraiche

    Serving Size: 1 (463 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 286.1
     
    Calories from Fat 152
    53%
    Total Fat 16.9 g
    26%
    Saturated Fat 6.6 g
    33%
    Cholesterol 28.5 mg
    9%
    Sodium 114.6 mg
    4%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 5.8 g
    23%
    Sugars 19.1 g
    76%
    Protein 6.5 g
    13%

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