Roasted Pepper Cream Soup
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
If desired, you can do the same with tomatoes, but I usually don't remove the skin and seeds. I probably really love everything about tomatoes. Recipe by Jamie.
Ingredients
- Orange Bell Peppers - 3 pieces
- Tomatoes - 26.5 oz
- Spanish onions - 1 piece
- Garlic - 6 cloves
- Olive Oil - 3 tablespoons
- Chicken Broth - 20 fl oz
- TABASCO® - to taste
- Fresh basil leaves - 0.1 oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Peel the onion and cut each onion into 4 wedges lengthwise.
Step 3
Do not peel the garlic, just separate it into cloves without peeling.
Step 4
Brush the peppers with olive oil using a pastry brush and place them in one baking tray.
Step 5
In another tray, place the tomatoes, onion, and garlic, drizzle with olive oil, and cover the tray with foil.
Step 6
Place both trays in the oven and roast for 35–40 minutes.
Step 7
Cool the peppers in an airtight plastic container in the refrigerator for 15–20 minutes.
Step 8
Then remove the skin from the peppers and discard the seeds.
Step 9
Peel the roasted garlic.
Step 10
Finely chop the basil leaves or use small, beautifully shaped leaves.
Step 11
Place all the ingredients and TABASCO to taste in a blender, pour in the vegetable broth, and blend on high speed for 5 minutes until smooth.
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