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Roasted Yellow Pepper Soup

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Roasted Yellow Pepper Soup

Roasted Yellow Pepper Soup

Roasted Yellow Pepper Soup is a gluten free main course. This recipe makes 8 servings with 259 calories, 15g of protein, and 14g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up butter, onion, leeks, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

1
Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
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PeppersPeppers
SeedsSeeds
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BowlBowl
2
Meanwhile, in a large saucepan, saute onion and leeks in butter until tender.
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ButterButter
LeekLeek
OnionOnion
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Sauce PanSauce Pan
3
Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.
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Salt And PepperSalt And Pepper
PotatoPotato
BrothBroth
4
Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly.
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PeppersPeppers
PotatoPotato
5
In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil).
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SoupSoup
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BlenderBlender
Frying PanFrying Pan
6
Serve with Parmesan cheese if desired.
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ParmesanParmesan
DifficultyExpert
Ready In1 h, 5 m.
Servings8
Health Score11
Gluten Free
DietsGluten Free
Dish TypesSoup
OccasionsFallWinter
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