Chilled Roasted Red Pepper Soup

Name: Chilled Roasted Red Pepper Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters chicken broth; 1 teaspoon ground cumin; 8 servings Accompaniment: lime wedges; 2 Tbsps olive oil; 1 medium onion; 1 small boiling potato; 1 kilograms red bell peppers; 1 medium tomato; 828 milliliters water

Need a gluten free, dairy free, whole 30, and vegetarian soup? Chilled Roasted Red Pepper Soup could be a spectacular recipe to try. One portion of this dish contains roughly 3g of protein, 4g of fat, and a total of 109 calories. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up tomato, ground cumin, accompaniment: lime wedges, and a few other things to make it today. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Quick-roast and peel peppers.Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes.

Ingredients you will need

Peppers

Potato

Cumin

Onion

Cooking Oil

Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.

Ingredients you will need

Vegetable

Peppers

Broth

Water

While soup is cooking, peel and seed tomato.

Ingredients you will need

Tomato

Soup

Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days. Adjust seasoning.

Ingredients you will need

Salt And Pepper