Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 5 black peppercorns; 946 milliliters fat-free, less-sodium chicken broth; 2 Tbsps chopped fresh chives; 1 Tbsp minced fresh garlic; 2 teaspoons olive oil; 473 milliliters diced onion (about 1 large); 0 teaspoons hot pepper sauce (such as Tabasco); 1 kilograms red bell peppers (about; 1 teaspoons salt; 3 thyme sprigs; 3 Tbsps white wine vinegar

Roasted Red Pepper Soup is a gluten free, dairy free, whole 30, and vegetarian soup. One portion of this dish contains around 4g of protein, 2g of fat, and a total of 108 calories. This recipe serves 6. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up garlic, wine vinegar, peppercorns, and a few other things to make it today.

Instructions

Preheat broiler.

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Broiler

Cut bell peppers in half lengthwise; discard seeds and membranes.

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Bell Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened.

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Pepper

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Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

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Ziploc Bags

Let stand for 15 minutes. Peel and chop.

Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

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Peppercorns

Bay Leaves

Thyme

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Cheesecloth

Heat oil in a large Dutch oven over medium heat.

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Cooking Oil

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Dutch Oven

Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally.

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Garlic

Onion

Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Ingredients you will need

Hot Sauce