Roasted Red Pepper Soup
Roasted Red Pepper ~ Super Soups
A cooking-show demonstration about roasting peppers inspired us to create this soup, which we serve with an awesome crusty French bread. This soup is just bursting with color and flavors, it's so amazing! It does take a little bit of time, but I personally think it's well worth it! Ingredients: 2 red, bells (about 1 lb. total), rinsed 1 onion (about 1/2 lb.), peeled and finely chopped 1/4 c. (1/2 lb.) butter or margarine 1 c. grated carrots 1/4 c. all-purpose flour 2 c. fat-skimmed beef broth 2 c. half-and-half (light cream) 1 can (15 oz.) tomato sauce About 1/4 tsp. hot chili flakes Sea salt and fresh cracked black-pepper Preparation; # 1 Rinse the red-bells and cut them in half lengthwise. Remove and discard stems, seeds, and veins. Lay red-bells, cut sides down, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes. When the they're cool enough to handle, pull off and discard skins; chop coarsely. # 2 In a 3 to 4 quart pan, over medium-high heat, stir onion in butter until limp, about 3 minutes. Stir in red-bells and carrots. # 3 Add flour and stir about 1 minute. Add broth, half-and-half, and tomato sauce; stir until mixture boils and is slightly thickened, about 10 minutes. # 4 Stir in chili flakes, salt and black-pepper to taste. And, it's ready to enjoy!
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