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Roasted Red Pepper Soup

2 red bell peppers, quartered and seeded, stems removed
1 large sweet onion, peeled, cut in 1/2" wedges
2 cloves garlic, peeled and halved
1/2 tsp. dried thyme
1 tsp. extra virgin olive oil
1 can (13-3/4 oz.) reduced sodium chicken broth
1 can (15-1/2 oz.) Italian style plum tomatoes with juices
1 can (11 oz.) corn kernels, drained
freshly ground black pepper to taste
1/4 cup fresh cilantro leaves or chopped basil, optional

Preheat oven to 400 F.
Combine peppers, onion, garlic and olive in a large baking dish.
Bake 35 - 40 minutes, stirring occasionally until vegetables are tender
and lightly browned. Cool slightly. Add chicken broth mixture with
tomatoes. Transfer to a large saucepan. Add corn and simmer until heated
through. Add pepper to taste.
Ladle into bowls. If desired, garnish with fresh cilantro or basil.


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