Roasted Red Bell Pepper Soup
Easily reduce much of the preparation time by using jarred roasted red bell peppers in place of the fresh peppers to make this terrific cream of roasted red pepper soup.
4 red bell peppers
4 tablespoons butter
2 onions, chopped
2 cups heavy cream
3 tablespoons lemon juice
2 1/2 cups chicken broth
- Roast red bell peppers under a broiler until speckled. Peel, seed and dice.
- Melt butter in a saucepan and heat the diced red bell peppers with chopped onions until tender, about 15 to 20 minutes.
- Process in a food processor with cream, lemon juice, and chicken broth. Place in a saucepan and heat through.
Makes 6 servings.