Roasted Red Pepper Soup
4 servings scale / convert
2 red bell peppers, quartered, seeds and stems removed
1 lg. sweet onion, peeled and cut into 1/2-inch wedges
2 cloves garlic, peeled and halved
1/2 tsp. dried thyme
1 tsp. extra virgin olive oil
1 can (13-3/4 oz.) reduced sodium chicken broth
1 can (15-1/2 oz.) Italian style plum tomatoes with juices
1 can (11 oz.) corn kernels, drained
Freshly ground black pepper, to taste
1/4 cup fresh cilantro leaves or coarsely chopped basil leaves, optional
Preheat oven to 400°F. Combine peppers, onion, garlic and olive in a large baking dish. Bake 35 to 40 minutes, stirring occasionally until vegetables are tender and lightly browned. Cool slightly. Add chicken broth mixture with tomatoes. Transfer to a large saucepan. Add corn and simmer until heated through. Add pepper to taste, ladle into bowls and, if desired, garnish with fresh cilantro or basil.
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