Roasted Red Pepper Soup With Gouda Recipe

Roasted Red Pepper Gouda Soup Tipps in the Kitch

WebMar 22, 2018 · Add roasted red peppers and broth; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Puree soup using an …

1. Preheat your broiler and line a baking sheet with foil. Place the bell peppers directly onto the foil and roast for about 5 minutes per side, until nicely charred and then rotate until all sides are charred.
2. Remove from the oven and tightly cover with foil for about 10 minutes. Once the peppers have cooled, peel the skin off the peppers and remove the stems and seeds. Slice into strips and set aside.
3. Meanwhile, melt 4 T butter in a large stock pot over medium heat. Add onion, garlic, celery, carrot, and spices; cook for 7-8 minutes, stirring frequently until carrots are tender.
4. Add roasted red peppers and broth; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.

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Low Carb Roasted Red Pepper Soup Cooking LSL

WebOct 4, 2018 · Let the peppers cool for 15 minutes. Covering the hot peppers creates hot and steamy environment and this way they peep …

1. Roast red peppers in the oven on an aluminum foil lined baking sheet at 425 F for 25-30 minutes. Transfer to a large bowl and cover with plastic wrap. Let the peppers cool for 15 minutes. Covering the hot peppers creates hot and steamy environment and this way they peep easily.
2. In a large pot heat olive oil and cook onion and garlic for 2-3 minutes, stirring frequently.
3. Chop peppers and add to the pot. Add tomato paste, salt, pepper, oregano and stock.
4. Bring to a boil, then simmer for 15 minutes.

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