This is a great way to use a garden’s full of peppers and the soup itself is a bowlful of summer goodness. You could just as easily use red or orange peppers too.
6 SERVINGS
- 10 large yellow bell peppers (about 4 pounds), cut into 2-inch pieces
- 2 tablespoons olive oil
- 4½ cups (or more) canned low-salt chicken broth
- 1 cup half and half
- 1 teaspoon sugar
- Italian parsley sprigs
Preheat oven to 400°F. Line 2 large baking sheets with heavy-duty foil. Toss bell pepper with oil in large bowl. Arrange in single layer on baking sheers. Roast until peppers are tender and beginning to brown, stirring occasionally, about 50 minutes.
Transfer peppers to heavy large saucepan. Add 4½ cups broth. Boil 8 minutes to blend flavors. Cool slightly. Working in batches, puree mixture in blender. Return to saucepan. Mix in half and half and sugar. Thin soup with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Rewarm over medium heat before continuing.)
Spoon soup into bowls. Garnish with parsley prigs and serve.
Related posts:
