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Roasted Red Bell Pepper Soup
Ingredients:
4 red bell peppers
1/2 onion cut chunks
1 oz. of shredded parmesan cheese
1 Tbs. vinegar
salt and pepper
4 red bell peppers
1/2 onion cut chunks
1 oz. of shredded parmesan cheese
1 Tbs. vinegar
salt and pepper
photo credit : Brownie Points
Directions:
Roasted Bell Pepper Soup
Preheat your oven to 425F.
Assemble in a glass baking dish:
Roast the vegatables in the oven till the peppers are charred. Remove fromthe oven and cover to let the vegatables steam 10 minutes.
When cool to handle, peel just the outer plastic like skin off of the peppers. Remove the seeds and stem, placing the peppers, pepper juice and onions in a blender or food processor. Puree smooth adding broth to thin, about 2-3 cups. Season with 1 Tbs. vinegar, and salt and pepper.
Pour the pepper mixture in a saucepan and add 1 oz. of shredded parmesan. Gently melt the cheese and serve with garlic rubbed bread toasts.
Makes 4-6 Servings
Prep Time: 20 min
Cook Time: 10 min
Roasted Bell Pepper Soup
Preheat your oven to 425F.
Assemble in a glass baking dish:
Roast the vegatables in the oven till the peppers are charred. Remove fromthe oven and cover to let the vegatables steam 10 minutes.
When cool to handle, peel just the outer plastic like skin off of the peppers. Remove the seeds and stem, placing the peppers, pepper juice and onions in a blender or food processor. Puree smooth adding broth to thin, about 2-3 cups. Season with 1 Tbs. vinegar, and salt and pepper.
Pour the pepper mixture in a saucepan and add 1 oz. of shredded parmesan. Gently melt the cheese and serve with garlic rubbed bread toasts.
Makes 4-6 Servings
Prep Time: 20 min
Cook Time: 10 min
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