Roasted Red Pepper and Basil Pea Soup

Roasted Red Pepper and Basil Pea Soup

0 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    50 m
gonefishn
Recipe by  gonefishn

“The roasted red bell pepper, garlic, and basil give this pea soup a lot of depth. This recipe can easily be doubled for more servings.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside.
  3. Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
  4. Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 175 cal
  • 9%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

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Roasted Red Pepper and Tomato Soup

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Spicy Sausage and Red Pepper Soup