This is more of a Cream of Roasted Vegetable Soup than just Roasted Peppers. But, the roasted peppers are the shining star.
Cream of Roasted Pepper Soup
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| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| By author | Dish Ditty |
Ingredients
- 1/2 cup Butter
- 3/4 cups Shallots (finely chopped)
- 1/2 cup Roasted Red Pepper (diced)
- 1 1/2 cup Roasted Zucchini
- 2 cups Roasted Carrots
- 1 1/2 teaspoon Thyme
- 1/2 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/2 cup Flour (optional -- if you want a thicker soup)
- 2 cups Chicken Broth
- 2 cups Low fat Milk (*See Note)
- 4 tablespoons Sour Cream (optional as topping to soup)
Note
You can choose to lighten this recipe by reducing the butter to 1 tablespoon and adding 1 tablespoon of olive oil. You can also choose to use non-fat milk.
Or, go the other way and use real cream instead of low fat milk. If you do this, reduce the flour in half.
Directions
| Step 1 | |
| In large stockpot, melt butter. Add shallots and sauté for 2 minutes to soften. | |
| Step 2 | |
| Add roasted red peppers, roasted zucchini, roasted carrots, thyme, cumin and salt. Sauté until vegetables for about 2-3 minutes. | |
| Step 3 | |
| Add the flour and cook at least one minute to allow the flour to become a roux. | |
| Step 4 | |
| Add the chicken broth and milk. Bring to a boil. Reduce heat to a simmer and simmer for 10 minutes. | |
| Step 5 | |
| Serve adding a dollop of sour cream, if desired. | |
