Cream of Roasted Pepper Soup Recipe
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
- 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)
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.
|In large stockpot, melt butter. Add shallots and sauté for 2 minutes to soften. |
|Add roasted red peppers, roasted zucchini, roasted carrots, thyme, cumin and salt. Sauté until vegetables for about 2-3 minutes. |
|Add the flour and cook at least one minute to allow the flour to become a roux. |
|Add the chicken broth and milk. Bring to a boil. Reduce heat to a simmer and simmer for 10 minutes. |
|Serve adding a dollop of sour cream, if desired. |