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Monday, April 5, 2010

Roasted Red Pepper Soup

Roasted Red Pepper Soup

4 red peppers, chopped
2 large tomatoes, chopped
1 onion, chopped
2 large cloves garlic, chopped

2 tbsp olive oil

1 can chicken broth

1 tsp thyme
1 tsp paprika
2 tsp sugar
salt & pepper (to taste)
dash hot sauce
2 Tbsp butter
1 1/2 tsp flour

1 dollop sour cream
Parmesan cheese, shredded

Place peppers, tomatoes, onions and garlic in roasting pan and drizzle with olive oil. Place in 450 oven for approximately 40-50 minutes until softened. Remove and cool.

Puree in food processor. Transfer to pot and add remaining ingredients except Parmesan cheese and sour cream.

Heat through.

Serve with Parmesan cheese and sour cream on top.


Serves 3-4

This is a combination of a few different recipes that I tweaked to my liking.


Sarah C. said...

Looks delicious! :)

Just A Mom (Call me JAM for short) said...

Yum... I'd like to order this for dinner tonight!

Helen said...

Your soup looks delicious!