There is something so wonderful about red peppers. The color livens up any meal, and the spicy tang offers a treat for any palate. Add in the fact that the antioxidants in them are very good for you, and you have a dinnertime treat that is sure to keep you in good health and good spirits.
This recipe for Sweet Roasted Red Pepper Soup combines the tangy flavor of the peppers with the gentle, creamy taste of sour cream. The utter simplicity of this recipe makes it easy, but also brings out all the delightful flavors, one layer at a time.
Sweet Roasted Red Pepper Soup
- 2 small garlic cloves, unpeeled
- 2 jars roasted red peppers, drained
- 1 tsp. extra virgin olive oil
- 1 cup chicken or veggie broth
- 1 tbsp. sour cream
- 1 tsp. milk
- fresh minced parsley or chives
Preheat oven to 350 degrees. Cut off the bottom of the garlic cloves and place them on a sheet of aluminum foil. Drizzle olive oil over them, close up the foil, and bake the cloves for thirty minutes. Pull them from the oven, let them cool slightly, and press the cloves from the peels.
Place the garlic, chicken broth, and peppers in a blender. Puree the ingredients until they are thick, but not lumpy. Pour this into a saucepan and heat, stirring constantly. Add salt and pepper to taste.
Right before serving, mix the sour cream and the milk. Pour it into the soup and give it a quick stir. Ladle into bowls and top with chives or parsley.
How To Make Red Pepper Soup