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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
4 pounds red bell peppers (about 8 large), halved |
3 tablespoons olive oil, divided |
2 medium onions, chopped (about 2 cups) |
5 garlic cloves, chopped |
3 1/2 cups vegetable broth |
1/4 cup fresh basil, finely chopped |
2 1/2 teaspoons salt |
1 teaspoon freshly ground pepper |
3/4 cup whipping cream |
1 tablespoon lemon juice |
sour cream |
Directions:
1. Brush skin side of peppers with 1 tablespoon oil. Bake peppers, skin side up, on lightly greased aluminum foil-lined baking sheets at 400° for 45 minutes or until peppers look blistered.
2. Place peppers in a large zip-top plastic freezer bag; seal and let stand 20 minutes. Peel peppers; remove and discard seeds.
3. Sauté onions in remaining 2 tablespoons hot oil in a Dutch oven over medium-high heat 10 minutes or until tender; add garlic, and cook 1 more minute. Add vegetable broth and peppers, and bring to a boil; reduce heat to medium, cover, and simmer, stirring occasionally, 30 minutes.
4. Remove from heat; let stand 15 minutes. Process mixture, in batches, in a food processor or blender until smooth.
5. Return pureed mixture to Dutch oven; cook over medium heat 5 minutes. Stir in basil and next 3 ingredients, and cook 5 more minutes or until thoroughly heated. Stir in lemon juice. Serve with sour cream.
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