ROASTED PEPPER SOUP

Roasted Pepper Soup image

Provided by Molly O'Neill

Categories dinner, weekday, soups and stews, appetizer, side dish

Time 45m

Yield Four servings

Number Of Ingredients 13

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Ingredients

1 teaspoon olive oil
2 cloves garlic, peeled and minced
1 onion, peeled and minced
1 large carrot, peeled and minced
2 ribs celery, minced
1 quart chicken or vegetable broth, homemade or low-sodium canned
1 teaspoon dried thyme leaves
6 red bell peppers, roasted, seeded, deveined, peeled and quartered
1 cup buttermilk
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/2 cup minced fresh basil leaves
2 scallions, minced

Steps:

Heat the olive oil in a skillet. Add the garlic and onion. Cook over medium-low heat until soft, about 5 minutes. Add the carrot, celery, broth and thyme. Increase heat to medium, and simmer for 25 minutes. Add the peppers and continue simmering for an additional 5 minutes.
Place the mixture in a blender or food processor and puree until smooth. Pour the soup into a saucepan and warm over medium-low heat. Stir in the buttermilk. Season with salt and pepper. Ladle the soup into individual bowls. Garnish with basil and scallions.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 482 milligrams, Sugar 13 grams