Roasted Yellow Pepper Soup With Fresh Basil

"Posted here for safekeeping, from an old newspaper clipping. I haven't tried this yet."
 
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Ready In:
1hr 15mins
Ingredients:
8
Yields:
5 cups
Serves:
4
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ingredients

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directions

  • Wrap each shallot in foil and roast at 400°F for 30 minutes.
  • Place all peppers on a cutting board. Slice off sides into 4 sections.
  • Arrange peppers skin-side-up on a baking sheet lined with foil.
  • Broil 6 inches from heat until skins blacken.
  • Transfer to a paper bag; seal tightly. Slip off skins when cool enough to handle.
  • Puree red pepper in food processor or blender; set aside.
  • Puree yellow peppers with roasted shallots.
  • Bring vegetable broth to a boil in a 2-quart pot.
  • Add peppers and shallots. Heat through. Can be made 2 days ahead up to this point and refrigerated.
  • Reheat until very hot. Stir in yogurt but do not let it boil. Season to taste with salt and pepper.
  • Ladle into soup bowls and garnish with small dollop of red pepper puree and basil.

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Reviews

  1. This simple recipe was fantastic! I substituted a few ingredients. I didn't have fresh basil so I added dried basil with the sour cream, I used a quarter cup of chicken broth for a kick and garlic instead of shallots. Very full flavour and it filled the house with such a great smell. I would say that it's enough soup for two because it's very light.
     
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Tweaks

  1. This simple recipe was fantastic! I substituted a few ingredients. I didn't have fresh basil so I added dried basil with the sour cream, I used a quarter cup of chicken broth for a kick and garlic instead of shallots. Very full flavour and it filled the house with such a great smell. I would say that it's enough soup for two because it's very light.
     

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