Tuesday, June 14, 2011

Roasted Bell Pepper Soup

This was really tasty. I modified a recipe from the complementary Lunds & Byerly's Real Food magazine. This recipe is perfect for meatless Mondays! The acidity reminded me a lot of my favorite Tomato-Basil soup.

1 T olive oil
1 medium onion, chopped
3 cups roasted red peppers (from jars)
1 cup vegetable broth
1 T honey
1/2 cup sour cream or crème fraiche (plus more for garnish)
1/2 teaspoon cayenne
dash of salt
1/2 cup fresh basil (roughly chopped or julienned)

Saute the onion with heated oil in a Dutch oven for five minutes. Toss in the peppers (drained) and vegetable broth. Cook for 10 minutes in a covered Dutch oven on medium low heat.

Next, blend in a food processor or blender. Once pureed, put the mixture back in the Dutch oven on low heat. Add in the honey and sour cream (or crème fraiche). Mix well with a spoon or whisk.

Serve warm with the fresh basil and a dollop of sour cream (or crème fraiche) in each bowl. The basil was really delicious in this soup.

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