Are you looking for the best Roasted Red Pepper Soup recipe inspirations? you’ve come to the right place! Today we invite you to discover our collection of the best Roasted Red Pepper Soup photos and we also list the complete Roasted Red Pepper Soup recipe to prepare it easily at home.
6 cups (1.5L)
18 minutes for roasting peppers, soup 25 minutes
6large red bell peppers
2 tbsp30mLCrisco® Vegetable or Canola Oil
2cloves garlic, chopped
5 cups1.2Lchicken stock
1 tbsp15mLchopped fresh thyme or 1 tsp (5mL) dried
¾ cup175mLCarnation® Regular or 2% Evaporated Milk
salt and pepper to taste
½ cup125mLsour cream
1 : Preheat broiler. Line a baking sheet with foil.
2 : Halve peppers lengthwise, discarding stems, seeds and ribs. Place skin sides up on prepared baking sheets. Broil until the skin on the peppers becomes blackened. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and thinly slice.
3 : Heat oil on medium heat in a large saucepan or stock pot. Cook onions and garlic, stirring occasionally until tender, about 5 minutes. Stir in peppers, stock and thyme.
4 : Bring soup to a boil. Lower heat and simmer, uncovered, 25 minutes.
5 : Puree soup. Stir in evaporated milk. Heat, taste and adjust seasonings.
6 : Decorate each bowl of soup with sour cream.
Have the kids help decorate the soup. To make hearts, place dots of sour cream in soup. Drag a toothpick or wooden skewer through the dot and you will get a heart! Make sure the sour cream is the same consistency as the soup. If it is too thick it will fall to the bottom of the bowl. Just thin out the sour cream with a bit of leftover evaporated milk.
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