Roasted Red Pepper Soup With Broccoli Pesto Trees

Name: Roasted Red Pepper Soup With Broccoli Pesto Trees
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters blanched almonds; 355 milliliters broccoli florets; 1 medium carrot, diced; 1 stalk celery, diced; 237 milliliters packed fresh basil; 1 Tbsp fresh thyme; 2 cloves garlic, smashed; 4 servings Kosher salt; 1 large leek (white and light green parts only), halved lengthwise and thinly sliced crosswise; 946 milliliters low-sodium chicken broth; 118 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 59 milliliters grated parmesan cheese; 3 red bell peppers; 1 small russet potato, peeled and diced; 2 Tbsps tomato paste; 8 slices white bread

Roasted Red Pepper Soup With Broccoli Pesto Trees might be just the main course you are searching for. This recipe serves 4. One serving contains 656 calories, 17g of protein, and 43g of fat. Head to the store and pick up garlic, bread, leek, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Make the pesto: Toast the almonds in a skillet over medium heat, tossing, until lightly golden, about 5 minutes.

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Almonds

Pesto

Toast

Equipment you will use

Frying Pan

Transfer to a food processor.

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Food Processor

Bring a medium saucepan of salted water to a boil. Fill a large bowl with ice water.

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Water

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Sauce Pan

Bowl

Add the broccoli to the boiling water and cook until bright green, about 2 minutes.

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Broccoli

Water

Drain and transfer to the ice water to cool, then drain and pat dry.

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Water

Transfer the broccoli to the food processor with the almonds; add the basil, garlic and 1/2 teaspoon salt and pulse to make a chunky paste. With the motor running, gradually add the olive oil.

Ingredients you will need

Olive Oil

Broccoli

Almonds

Garlic

Basil

Salt

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Food Processor

Add the parmesan and pulse to combine.

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Parmesan

Transfer the pesto to a bowl and press plastic wrap directly onto the surface; set aside until ready to use.

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Pesto

Wrap

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Plastic Wrap

Bowl

Make the soup: Preheat the broiler.

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Soup

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Broiler

Put the bell peppers on a baking sheet and broil, turning, until charred, 7 to 10 minutes.

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Bell Pepper

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Baking Sheet

Transfer to a bowl, cover tightly with plastic wrap and set aside 5 minutes. Peel the peppers with your fingers under running water; discard the stems and seeds. Roughly chop the peppers.

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Peppers

Seeds

Water

Wrap

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Plastic Wrap

Bowl

Heat the olive oil in a medium pot over medium heat.

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Olive Oil

Equipment you will use

Pot

Add the celery, carrot, leek and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, about 7 minutes. Stir in the thyme and roasted red peppers. Push the vegetables to one side of the pot; add the tomato paste to the other side and cook, stirring, 2 minutes, then stir into the vegetables. Increase the heat to high; add the chicken broth and 2 cups water and bring to a simmer.

Ingredients you will need

Roasted Red Peppers