Roasted Red Bell Pepper Soup

Wonderful, hearty soup.

• Ready In: 50 mins
• Serves: 2-3

Ingredients

• 1 1⁄2 tablespoons margarine or 1 1⁄2 tablespoons butter
• 1⁄2 large onion, chopped finely
• 4  red bell peppers, cored and seeded
• 3 -4  cups low sodium chicken broth
•  salt & freshly ground black pepper
• 1  lemon, juice of
•  sour cream or  half-and-half

Directions

1. Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
2. Meanwhile, melt butter or margarine.
3. Add onions and sauté till soft, but not brown.
4. Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
5. Simmer 20-30 minutes uncovered.
6. Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
7. Before serving, add sour cream or half-and-half and heat through.
8. Will keep well in fridge 2-3 days. Can also be frozen.