Red Bell Pepper Soup

Red Bell Pepper Soup

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.

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This entry was posted in Culinary Education, The Soup Kitchen and tagged , . Bookmark the permalink.

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