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LOCATION: Recipes >> Soups >> Roasted Pepper 06

Print this Recipe    Roasted Pepper 06

Roasted Red Pepper Soup

2 red bell peppers, quartered and seeds and stems removed
1 large sweet onion, peeled and cut into half-inch wedges
2 garlic cloves, peeled and halved
1/2 tsp. dried thyme
1 tsp. extra virgin olive oil
1 can (13 3/4 oz.) reduced sodium chicken broth
1 can (15 1/2 oz.) Italian style plum tomatoes with juices
1 can (11 oz.) corn kernels, drained
Freshly ground black pepper, to taste
1/4 cup fresh cilantro leaves or coarsely chopped basil leaves, optional

Preheat oven to 400 degrees. Combine peppers, onion, garlic and
olive in a large baking dish. Bake 35 to 40 minutes, stirring
occasionally until vegetables are tender and lightly browned. Cool
slightly. Add chicken broth mixture with tomatoes. Transfer to a
large saucepan. Add corn and simmer until heated through. Add pepper
to taste, ladle into bowls and, if desired, garnish with fresh
cilantro or basil.

Makes 4 servings.

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