Roasted Red Bell Pepper Soup

Recipe by grapefruit
READY IN: 50mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Meanwhile, melt butter or margarine.
  • Add onions and sauté till soft, but not brown.
  • Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
  • Simmer 20-30 minutes uncovered.
  • Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
  • Before serving, add sour cream or half-and-half and heat through.
  • Will keep well in fridge 2-3 days. Can also be frozen.
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