 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Time: 30 minutes. Roasting the peppers makes this soup sweet, smoky, and irresistible. Ingredients:
3 large (1 1/2 lbs.) red bell peppers |
3 medium thin-skinned potatoes, peeled and chopped |
1 large onion, chopped |
about 3 tbsp. extra-virgin olive oil, divided |
4 cups vegetable or chicken broth |
1 teaspoon kosher salt |
Directions:
1. Put peppers on a baking pan and broil 3 in. from heat, turning as needed until all sides are charred, 10 to 12 minutes. Cool; remove stems, seeds, and skin. Coarsely chop peppers.
2. In a large saucepan over medium-high heat, cook onion in 2 tbsp. oil, stirring, until lightly browned, 6 to 8 minutes. Add potatoes, peppers, broth, and salt. Cover and bring to a boil; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes.
3. In a blender, purée soup in batches, holding lid down with a towel. Pour back into saucepan and thin to desired consistency with more broth if you like; reheat until hot. Drizzle each serving with a scant 1 tsp. oil.
4. Note: Nutritional analysis is per serving.
|
|