RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3722
| View Recipe |
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| Recipe Name: |
Roasted Red Bell Pepper Soup - Copy |
| Source: |
Betty Fraser, Top Chef Season 2 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.39
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Tuscan Portobello Melt |
| Comments: |
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Ingredients:
0.25 Cup oil, olive
1 Large onion, red finely chopped
0.5 Cup basil, fresh chopped
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Directions:
Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
Remove from bowl and remove skin, seeds and stems.
In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
Add heavy cream and mix until well combined.
Serve warm. |
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| Nutrition per Serving: |
| Calories: |
254 |
Total Carbs: |
27.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
21.0 |
Fat: |
14.6 |
Protein: |
5.04 |
| Fiber: |
8.41 |
Sodium: |
66.25 |
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