Recipe For Cooking Roasted Red Pepper Soup

Toaster Oven Roasting :: Snacks and Appetizers

Roasted Red Pepper Soup

4 med. red sweet peppers
1 sm. yellow sweet pepper
1 to 2 sm. red serrano peppers
3 cloves garlic
1 Tbsp. olive oil
1 (14 1/2 oz.) can chicken broth
1/2 C. whipped cream
Fresh basil leaves

Preheat oven to 425 degrees F.

Remove stems, membranes and seeds from peppers. Place peppers, cut side down, on foil-lined cookie sheet. Add garlic. Brush peppers and garlic with oil. Bake 20 to 25 min. or until skins are bubbly. Wrap peppers in foil; let stand 20 to 30 min. or until just cool. Using a paring knife, pull skins off peppers.

In a saucepan combine red and serrano peppers and broth. Bring to boiling; reduce heat. Simmer, uncovered, 7 min. or until liquid is reduced by one-third. Cool slightly. Meanwhile, in blender container combine roasted yellow pepper and ? C. of cream. Blend until puréed. Transfer to sm. bowl. Cover; chill. Rinse container; dry.

In same blender container blend half the cooked red pepper mixture at a time until smooth. Strain, if necessary. Place strained mixture in same saucepan. Stir in remaining cream. Cook and stir until heated through.

Ladle into serving bowls. Swirl 2 Tbsp. yellow pepper cream into each serving. Top with basil.

Makes approximately 4 servings.