Roasted Red Pepper Soup
Roasted Red Pepper Soup requires around 45 minutes from start to finish. For $2.98 per serving, you get a soup that serves 8. One portion of this dish contains around 5g of protein, 18g of fat, and a total of 284 calories. A mixture of roasted peppers, garlic, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Autumn. It is a good option if you're following a gluten free and vegetarian diet. If you like this recipe, you might also like recipes such as 5-Minute Roasted Red Pepper Dip, Easy Roasted Red Pepper Dip, and roasted tomato and red pepper dip.
Instructions
In a Dutch oven or other large, heavy pot, melt butter over medium heat.
Add onions and cook, stirring, until softened, about 10 minutes.
Add garlic and cook, stirring, for 2 minutes.
Add plum tomatoes and their juice, chicken broth and crushed tomatoes; bring to a boil; then simmer for 5 minutes.
Add red peppers, Pernod (if using), thyme, salt and pepper; bring to a boil; then simmer for 5 minutes longer.
In a bowl, stir together sour cream and lemon peel. Cover and refrigerate.
Strain soup into a large bowl. Puree strained solids in batches in a blender or food processor, adding soup liquid to blend. Strain again over same bowl and discard solids. Wipe out Dutch oven, add soup and bring to a simmer.
Strain soup into a serving bowl, dollop sour cream on top and garnish with thyme.