Roasted Red Pepper And Basil Pea Soup
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
64
Spice
51
Sweetness
44
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Olive Oil2 cloves
Garlic (chopped)4 cups
Pea (frozen, thawed)2 cups
Vegetable Broth1 cup
Basil (chopped fresh)Directions:
1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler
2
Line a baking sheet with aluminum foil
3
Place the pepper onto the prepared baking sheet
4
Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes
5
Turn pepper over to blacken all sides
6
Place the blackened pepper into a bowl and tightly seal with plastic wrap
7
Allow the pepper to steam as it cools, about 20 minutes
8
Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside
9
Heat olive oil in a saucepan over medium heat
10
Stir in the garlic; cook and stir until fragrant, about 30 seconds
11
Add green onion and roasted red bell pepper; cook and stir for 3 minutes
12
Stir in peas and cook for another 3 minutes
13
Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes
14
Stir in basil, remove from heat, and let cool
15
Pour pea mixture into a blender no more than half full
16
Cover and hold lid down; pulse a few times before leaving on to blend
17
Puree in batches until smooth
18
Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste