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Roasted Red Pepper Soup

  • 35minutes

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Source: www.kitchendaily.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 4 medium red sweet peppers

  2. 1 small yellow sweet pepper

  3. 1 to 2 small red serrano peppers

  4. 3 cloves garlic

  5. 1 tablespoon olive oil

  6. 1 14-1/2-ounce can chicken broth

  7. 1/2 cup whipping cream Fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Remove stems, membranes, and seeds from peppers. Place peppers, cut side down, on foil-lined baking sheet. Add garlic. Brush peppers and garlic with oil. Bake 20 to 25 minutes or until skins are bubbly. Wrap peppers in foil; let stand 20 to 30 minutes or until just cool. Using a paring knife, pull skins off peppers.

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