Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 2 teaspoons butter; 1 large sweet onion, chopped; 2 garlic cloves, minced; 2 jars (15-1/2 ounces each) roasted sweet red peppers, drained; 2 cups vegetable broth; 1/2 teaspoon dried basil; 1/4 teaspoon salt; 1 cup half-and-half cream; Optional: Additional half-and-half cream and fresh basil leaves

TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD: 6 servings.

If you like cream of tomato soup, try making this roasted red pepper soup. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture. —Taste of Home Test Kitchen

Ingredients

2 teaspoons butter
1 large sweet onion, chopped
2 garlic cloves, minced
2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
2 cups vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon salt
1 cup half-and-half cream
Optional: Additional half-and-half cream and fresh basil leaves

Directions

1. In a large saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Cool slightly.
2. In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil). If desired, garnish with additional cream and basil.

Nutrition Facts

1 cup: 135 calories, 6g fat (3g saturated fat), 23mg cholesterol, 753mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 2g protein.

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