Roasted Red Pepper Soup with Parsley and Cream
Servings 6 people
- 4 red bell peppers
- 4 Tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 Tablespoons parsley minced
- 2 bay leaves
- 4 cups chicken stock
- 1/2 teaspoon salt adjust depending on stock
- Black pepper
- 4 Tablespoons cream for garnish
Turn on your broiler. Lightly rub the red peppers with 2 tablespoons of the olive oil. Broil for 15 minutes until the skin starts to char and is completely wrinkled on the side closet to the heat. Flip and broil for an additional 10-15 minutes until charred and wrinkled. Set aside until the peppers are cool enough to handle, and then remove blackened skin, stem, and seeds by cutting into quarters.
Add the olive oil to a large stockpot over medium-high heat. Once the oil is hot, add in the onion and sauté until soft, about 5 minutes. Stir in the garlic.
Add the chicken stock, parsley, bay leaves, and the salt and pepper. Add in the peeled red peppers. Bring to a boil, reduce heat and cook, covered, for 15-20 minutes. Using an immersion blender, blend until smooth. Serve immediately with a swirl of cream.
Calories: 209kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 431mg | Potassium: 383mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2745IU | Vitamin C: 105.2mg | Calcium: 26mg | Iron: 0.8mg