Roasted Red-Pepper Soup
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 stalks
Celery (chopped)2
Shallots4 cups
Chicken (low-sodium)2 cup
Sour Cream1 cup
Cilantro (chopped fresh)Directions:
1
Heat the olive oil in a large Dutch oven or pot over medium-high heat
2
Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes
3
Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water
4
Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes
5
Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth
6
Season with salt and pepper and stir in half of the cilantro
7
Divide among bowls and sprinkle with the cheese and the remaining cilantro
8
Serve with the rolls
9
Photograph by Andrew Purcell