Dinner for 4

Roasted Red Pepper Soup

Name: Roasted Red Pepper Soup
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 large red bell peppers; 1 tsp olive oil; 1 onion; 1 carrot; 2 cloves garlic; 1 tsp herbs de provence; 1/4 cup fresh parsley; 3 cups vegetable broth or stock; 1 russet potato; 1/4 cup dry white wine (optional); kosher salt and freshly ground black pepper (optional); 2 tbsp sour cream; 1/4 cup parmigiano reggiano cheese; basil or parsley (optional)

Roasted peppers simmer with vegetables, potato, herbs, and broth before blending into a smooth soup with cheese and sour cream.

$2.17per serving $$

55 minstart to table

4servings

Italian Vegetarian Budget Family Lunches Dinners Cold-weather comfort Winter

Ingredients

4 large red bell peppers
1 tsp olive oil
1 onion
1 carrot
2 cloves garlic
1 tsp herbs de provence
1/4 cup fresh parsley
3 cups vegetable broth or stock
1 russet potato
1/4 cup dry white wine (optional)
kosher salt and freshly ground black pepper (optional)
2 tbsp sour cream
1/4 cup parmigiano reggiano cheese
basil or parsley (optional)

Steps

Heat the oven to 425 F and roast the peppers with olive oil on a baking sheet for 25 minutes, turning once.
Cool the peppers, then remove their skins, stems, and seeds.
Cook the onion, carrot, and garlic in a large pot over medium heat for 8 minutes.
Add the potato, broth, herbs, and wine, then simmer for 15 minutes until the potato is tender.
Add the roasted peppers and blend the soup until smooth.
Stir in the sour cream and cheese, then season with salt and pepper and top with parsley.