Red Pepper Soup

Recipe by Scarlett516
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Roast the red peppers in a foil-lined pan at 450°F Cook until brown and puffy on all sides, turning once or twice.
  • Allow the peppers to cool for about 10 minutes. Peel and remove the stems and seeds.
  • Heat the butter in a pan over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  • Add the red peppers, broth, and onion mixture to a blender and puree until smooth.
  • Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.
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