CHILLED ROASTED RED PEPPER SOUP
Categories Soup/Stew Blender Roast Low Cal Low/No Sugar Bell Pepper Summer Chill Gourmet
Yield Serves 8
Number Of Ingredients 9
Steps:
- 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. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.
- While soup is cooking, peel and seed tomato.
- 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.
- Serve soup with lime wedges.
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Camren Ostby
camren41@yahoo.comThis soup was amazing! I followed the recipe exactly and it turned out perfect. I will definitely be making this again.
Sup3r_M0nk3y 666
s.643@hotmail.comThis soup was a bit too spicy for my taste, but I think that's because I used a spicier type of red pepper. Other than that, it was a great soup and I would definitely make it again.
zoe salonek
z_s75@hotmail.comThis soup is delicious! The roasted red peppers give it a unique flavor that I really enjoyed. I would definitely recommend this recipe.
miss Beeware
beeware-miss@yahoo.comThis was my first time making roasted red pepper soup and it turned out great! The soup was creamy and flavorful, and the roasted red peppers gave it a nice smoky flavor.
Jeevan Poudel228
jeevan@aol.comI was looking for a new roasted red pepper soup recipe and this one did not disappoint. It was flavorful and had a nice kick to it. I will definitely be making this again.
Izzy Wiant
i-w@hotmail.frThis soup was easy to make and turned out great! The flavors were well-balanced and the texture was creamy and smooth.
M Usman
usman94@hotmail.co.ukThis soup was amazing! I love the smoky flavor of the roasted red peppers. It's the perfect soup for a cold day.