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    You are in: Home / Recipes / Roasted Red Pepper Soup Recipe
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    Roasted Red Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    kitchenslave03's Note:

    From Cooking Light-

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Preheat broiler.
    2. 2
      Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet. Flatten with hand. Broil 15 minor til blackened. Place in a ziplok bag and seal. Let stand 15 minute Peel and chop.
    3. 3
      Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges and tie securely.
    4. 4
      Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook 15 min or til onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot sauce to pan. Increase heat to med-high and bring to a boil. Cover and reduce heat to a simmer and cook 20 minute Remove and discard cheesecloth; stir in salt and pepper, you may need more salt and pepper and additional hot sauce to bring the taste to your liking.
    5. 5
      Puree in batches in blender or use immersion blender. Sprinkle with chives.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Red Pepper Soup

    Serving Size: 1 (2261 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 105.1
     
    Calories from Fat 27
    25%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 252.0 mg
    10%
    Total Carbohydrate 17.4 g
    5%
    Dietary Fiber 4.0 g
    16%
    Sugars 9.1 g
    36%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    fresh thyme

    white wine vinegar

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