A creamy chilled roasted red pepper soup for summer. Cold bell pepper soup can be served as a light appetizer soup or to accompany a light lunch, perhaps with some salad and a roll. If you like roasted red peppers, try this vegetarian summer soup.
Ingredients:
- 4 red peppers
- 1 onion, chopped
- 2 tbsp butter or margarine
- 1 tbsp chopped fresh rosemary
- 5 cups vegetable broth
- 1/4 cup tomato paste
- 1/2 cup cream
- 1/4 tsp paprika
- salt and pepper to taste
Preparation:
Heat oven to 400 degrees or set to broil. Slice peppers in half and remove seeds. Broil for about 20 minutes.
In a large sauce pan, cook the onion and rosemary over medium high heat. Add the peppers and vegetable broth and reduce to a simmer. Add tomato paste and allow to cook for at least 20 minutes.
Transfer soup to a blender or food processor and process until smooth.
Add remaining ingredients and stir to combine well.
Serve chilled.
