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Spicy roasted red pepper soup

2
Points®
Total Time
1 hr 2 min
Prep
9 min
Cook
53 min
Serves
4
Difficulty
Easy
This silky soup has a smoky depth from roasted red peppers with an added spicy note from Sriracha sauce. Cool and rich, the heavy cream tamps down the sharper notes from the heat while the fresh basil finish rounds out the Italian profile beautifully. Prep time is simple and quick, but cook time may make this a better weekend project. Having some on-hand with make for a quick weeknight meal. Serve with a warm panini-style grilled vegetable sandwich or a veggie-filled quinoa pilaf for a well-balanced meal. Smaller cups of this soup make a conversation-worthy starter for dinner parties. Try with some herby oversized croutons for dipping.

Ingredients

Red bell pepper

4 medium

Olive oil

1 Tbsp

Onion

1 medium, chopped

Garlic

2 clove(s), minced

Reduced sodium chicken broth

5 cup(s), or vegetable broth

Sriracha chili sauce

1 tsp

Table salt

½ tsp

Fat free half and half creamer

¼ cup(s)

Fresh basil

3 Tbsp, fresh, chopped

Instructions

  1. Preheat the broiler. Line the broiler pan with foil; place the peppers on the pan. Broil 5 inches from the heat, turning frequently with tongs, until the skins are lightly charred, 10–20 minutes. Place the peppers in a large bowl; cover with plastic wrap and let steam 10 minutes. When cool enough to handle, peel. Then cut each pepper in half and discard seeds. Coarsely chop the peppers; set aside.
  2. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic. Cook, stirring frequently, until the onion is tender, about 8 minutes. Stir in the roasted peppers, the broth, garlic sauce, and salt; bring to a boil. Reduce the heat and simmer, partially covered, until the peppers are very soft and the flavors are blended, about 10 minutes.
  3. Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the half-and-half and return to a simmer. Remove from the heat and stir in the basil. Yields 1 3⁄4 cups per serving.

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