Roasted Red Bell Pepper Soup
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Prep Time:
Cooking Time: Servings: 4 |
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Roasted Red Bell Pepper Soup. A smooth and rich soup for that chilly lunch or supper.
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Be The First To Review This RecipeIngredients
| red bell pepper | 4 | sliced in half and seeded |
| tomato | 8 | sliced in half and seeded |
| olive oil | 1/2 cup | |
| chicken broth | 3 cups | |
| sugar | 1 tsp | |
| salt | 1 Tbsp | to taste |
| black pepper | 2 tsps | to taste |
| Parmesan cheese | 1/2 cup | grated & to taste |
Directions
- Preheat your oven to 450 degrees.
- Toss the red bell peppers and tomatoes with olive oil. Place cut side up on a baking sheet and place in the oven.
- Roast the red bell pepper and tomatoes uncovered for 40 minutes. You want the juice of the tomatoes to have evaporated leaving a dark brown residue. The edges of the tomatoes should be brown and tinged. Remove from the oven.
- Place the roasted red bell pepper and tomatoes in a stockpot over medium heat.
- Stir in the chicken broth, sugar, salt, and black pepper to taste.
- Bring to a boil and lower to a simmer. Cook for 30 minutes.
- In batches puree the soup in a blender.
- Pour the soup into soup bowls.
- Serve with crackled black pepper and parmesan cheese.
