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.

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

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