CHILLED ROASTED RED PEPPER SOUP
Categories Soup/Stew Blender Roast Low Cal Low/No Sugar Bell Pepper Summer Chill Gourmet
Yield Serves 8
Number Of Ingredients 9
Steps:
- Quick-roast and peel peppers.Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.
- While soup is cooking, peel and seed tomato.
- Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days. Adjust seasoning.
- Serve soup with lime wedges.
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Sajan Dil sa
[email protected]I'm new to cooking and this soup was one of the first things I ever made. It turned out great! I was so surprised at how easy it was to make and how delicious it was. I've made it several times since then and it's always a hit with my family and frie
Lumi Verrett
[email protected]I love soup! And this soup is one of my favorites. It's so creamy and flavorful. I love the roasted red pepper flavor. I usually make a big batch of this soup and freeze it so I can have it on hand for a quick and easy meal.
Katusiime Shamim
[email protected]I love to experiment with recipes and I decided to add a few of my own touches to this soup. I added a bit of smoked paprika and a splash of white wine. It turned out amazing! The smokiness of the paprika really complemented the roasted red peppers a
Yamilet Gonzalez
[email protected]This soup is packed with healthy ingredients. The roasted red peppers are a great source of vitamins and antioxidants. The chicken broth is a good source of protein and the vegetables add fiber and nutrients. This soup is a delicious and healthy way
Anahita Bhooshan Anahita
[email protected]This soup is very affordable to make. I was able to find all of the ingredients at my local grocery store for a very reasonable price. I love that you can use frozen roasted red peppers. It makes it even easier to make this soup.
James Rogers
[email protected]I made this soup for a party I was hosting and it was a huge hit! Everyone loved it. It's the perfect appetizer or light lunch. I served it with a variety of crackers and breads and it was a delicious and easy way to feed a crowd.
Amaah Chanceline
[email protected]I'm always looking for quick and easy recipes and this soup definitely fits the bill. It was so easy to make and it only took about 30 minutes. I love that you can use a blender to puree the soup. It makes it so smooth and creamy. I will definitely b
Raidan Aljaifi
[email protected]I'm a vegetarian so I omitted the chicken broth and used vegetable broth instead. It turned out great! The soup is still very flavorful and creamy. I served it with a side of quinoa and it was a delicious and satisfying meal.
Rico Vibin
[email protected]I added a little bit of cayenne pepper to this soup to give it a bit of a kick. It was delicious! The roasted red peppers really shine through in this soup. I'm definitely going to make this again.
ashayah Shackleford
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious. I love that you can make it ahead of time and it still tastes great. I usually double the recipe so I have leftovers for lunch the next day.
Faizamoiz Faizamoiz
[email protected]This soup is amazing! It's so flavorful and creamy, and the roasted red peppers give it a beautiful color. I followed the recipe exactly and it turned out perfectly. I served it with a crusty baguette and it was the perfect meal for a cold winter nig