It’s soup weather, oh yes! Fall is almost here and the time for fresh soups is upon us! There is nothing like a hot bowl of healthy soup on a cool autumn evening.
I’ve been making lots of roasted vegetables lately, so this time I decided to take my roased peppers and turn them into a delicious and healthy soup. Red peppers are among the highest sources of anti-oxidants and nothing could be any easier than this recipe. The only thing to remember, is if you want to make it for dinner you’ll need to leave enough time to roast your peppers (about an hour from beginning to end)
Roasted Red Pepper Soup
3 large red peppers, roasted and seeded, skins removed
1 onion, chopped
1 TBSP butter
2 cups chicken broth
1 cup light 10% cream
1/2 cup fresh grated parmesan
Saute the onion and roasted peppers in butter in a sauce pan until the onions are opaque. Add chicken broth and allow to simmer uncovered for about 30 minutes. Using a hand blender, puree the soup and then add in the cream and cheese, and heat. Serve with a little blue cheese on top 🙂
Kerri-Lynne from Sauble. Going to try your recipe this weekend! Just roasted my peppers…smells fantastic. Don’t you love fall and harvest time. Made some curried butternut sqaush and apple soup last week that I loved but gave most away to a friend who is celiac. We have some lovely big butternut squash up here in Bruce county this year again. Going to make another batch! It freezes well, just have to find more space! Cheers and happy thanksgiving to you and your family! Best time of the year to cook! Kerri-Lynne
Tried this recipe and it was great. My 8 year old daughter is not a fan of peppers and almost refused to try it. After some coaxing, she tried it and is a big fan of the soup. Served it with some crusty bread with butter and she it was a huge success. She asked for seconds and asked to have it in her lunch for school!