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Roasted Red Pepper SoupRoasted Red Pepper ~ Super Soups
There is nothing like a hot bowl of healthy soup on a cool autumn or winters evening.
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!
And it's a delicious blend of healthy vegetables.
You could use roasted red veggies from a jar, but it's definitely worth the effort to roast them yourself!
It does take a little bit of time for the roasting process, but that smoky flavor is well worth the time and effort!
And these super veggies are among the highest sources of anti-oxidants and nothing could be any easier than this recipe.
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
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 and then 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 then stir until mixture boils and is slightly thickened, about 10 minutes.
# 4 Stir in chili flakes, and salt to taste.
And, it's ready to enjoy!
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