Roasted Red Pepper Soup Recipe

  • 0:15:00
  • 0:30:00
  • 0:45:00
4
Ingredients
  • 4
    cups
    beef broth
  • 1 1/2
    cups
    red peppers, roasted and diced
  • 1
    cups
    onions, thinly sliced
  • 3
    tbsp
    lemon juice
  • 1
    tbsp
    finely minced lemon zest
  • 1
    pinch
    cayenne
  • 1/4
    tsp
    cinnamon
  • 1/2
    cups
    finely minced fresh cilantro
Instructions
In a stockpot, combine the broth, peppers, opnions, lemon juice, lemon zest, cayenne and cinnamon and bring to a boil over high heat. Reduce heat and simmer, partially covered, for about 30 minutes, until thickened and full-flavored. Cool slightly. In a food processor, fitted with the metal blade, puree the soup. Alternatively, puree with an immersion blender. Return to the pot, add the cilantro and gently reheat. Serve immediately.

By: Fresh Start by Julee Rosso

Published on 09/03/2013