Roasted red pepper soup
5
Points®
Total time: 58 min • Prep: 15 min • Cook: 43 min • Serves: 6 • Difficulty: Easy
This recipe is brought to you by our friends at Robin Hood® Baking Family
Ingredients
Bell pepper
6 item(s), medium, large, red bell peppers
Crisco Canola Oil
2 tbsp(s)
Onion
1 medium, chopped
Garlic
2 clove(s), large, chopped
Store-bought chicken stock
5 cup(s)
Fresh thyme
1 tbsp(s), chopped, or 1 tsp (5mL) dried
Carnation Evaporated milk
¾ cup(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Sour cream
½ cup(s)
Instructions
1
Preheat broiler. Line a baking sheet with foil.
2
Halve peppers lengthwise, discarding stems, seeds and ribs. Place skin sides up on prepared baking sheets. Broil until the skin on the peppers becomes blackened. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and thinly slice.
3
Heat oil on medium heat in a large saucepan or stock pot. Cook onions and garlic, stirring occasionally until tender, about 5 minutes. Stir in peppers, stock and thyme.
4
Bring soup to a boil. Lower heat and simmer, uncovered, 25 minutes.
5
Puree soup. Stir in evaporated milk. Heat, taste and adjust seasonings.
6
Decorate each bowl of soup with sour cream.
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