Easy Tasty Roasted Red Pepper Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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An easy recipe with canned roasted red peppers. Perfect as an entrée for 4 or a dinner for 2 served with a baguette. Harissa is chili paste that makes it very tasty; add your favourite. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 shallots, chopped |
1 carrot, peeled and chopped |
2 garlic cloves, chopped |
2 teaspoons chopped fresh basil |
7 cups chicken broth |
1 1/2 cups chopped roasted red bell peppers preserved in water, drained |
1 potato, peeled and coarsely chopped |
1 tablespoon tomato paste |
1/4 teaspoon harissa |
1 tablespoon brown sugar |
salt & freshly ground black pepper |
2 tablespoons sour cream |
Directions:
1. .Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic and saute until the onions are translucent, about 5 minutes.
2. .Add the broth, bell peppers, potato and sugar. Bring to a simmer over high heat.
3. .Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
4. .Using an immersion hand blender, puree the soup in the pot until it is smooth. Season the soup, to taste, with salt and pepper and Hasissa.
5. .Ladle the soup into bowls. Drizzle with sour cream. Sprinkle with a few croutons for a change.
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