Roasted Yellow Pepper Soup With Fresh Basil

Total Time
1hr 15mins
Prep 55 mins
Cook 20 mins

Posted here for safekeeping, from an old newspaper clipping. I haven't tried this yet.

Ingredients Nutrition

Directions

  1. Wrap each shallot in foil and roast at 400°F for 30 minutes.
  2. Place all peppers on a cutting board. Slice off sides into 4 sections.
  3. Arrange peppers skin-side-up on a baking sheet lined with foil.
  4. Broil 6 inches from heat until skins blacken.
  5. Transfer to a paper bag; seal tightly. Slip off skins when cool enough to handle.
  6. Puree red pepper in food processor or blender; set aside.
  7. Puree yellow peppers with roasted shallots.
  8. Bring vegetable broth to a boil in a 2-quart pot.
  9. Add peppers and shallots. Heat through. Can be made 2 days ahead up to this point and refrigerated.
  10. Reheat until very hot. Stir in yogurt but do not let it boil. Season to taste with salt and pepper.
  11. Ladle into soup bowls and garnish with small dollop of red pepper puree and basil.

Reviews

(1)
Most Helpful

This simple recipe was fantastic! I substituted a few ingredients. I didn't have fresh basil so I added dried basil with the sour cream, I used a quarter cup of chicken broth for a kick and garlic instead of shallots. Very full flavour and it filled the house with such a great smell. I would say that it's enough soup for two because it's very light.

NotoriusReformer August 06, 2011

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