I love the Roasted Red Pepper soup from Trader Joe’s, and I was hoping to find a recipe that would allow me to create a healthier version of this deliciousness at home. The recipe I tried was not as smooth or as sweet as my Trader Joe’s fave, but it was richer, and packed some heat, thanks to the chili pepper. It was different than I expected, but I liked it. This made enough for four lunches.
Red Bell Pepper Soup
80z red bell peppers, seeded and sliced
1 onion, sliced
2 garlic cloves, crushed
1 fresh green chili, chopped
1&1/4 c. strained tomatoes
2&1/2 c. vegetable broth
2 TB chopped fresh basil
Salt to taste
1. Place red peppers, onion, garlic, chili pepper, strained tomatoes and broth into a soup pan and bring to a boil.
2. Reduce heat and simmer 2o mins, until peppers soften. Drain, reserving liquid.
3. Blend vegetables to a pureé.
4. Combine vegetable pureé and reserved liquid in the soup pan. Add basil and cook until hot. Salt to taste.