Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Yield: makes 6 to 8 servings
Ingredients: 6 red bell peppers; 1 large sweet onion, cut into 1-inch chunks; 2 garlic cloves; 1 celery stalk, cut into 1-inch chunks; 1 medium carrot, finely diced; 1 medium red potato, scrubbed and cut into 1-inch chunks; 1 tablespoon olive oil; 5 cups chicken broth; Salt and freshly ground black pepper

December 9, 2011

Roasting red bell peppers is a snap in the convection oven because the heat can be so intense that the skin on the peppers chars without cooking the flesh. Pureed and thinned with chicken stock, they turn into a stunning and flavorful soup.

Recipe notes

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