Roasted Red Pepper Soup

By mytastytreasures

Delicious soup adapted from Joy of Cooking

Ingredients

• 6 large red bell peppers
• 3 tablespoons olive oil
• 2 cups chopped onions
• 1 cup diced carrots
• 1 cup chopped celery
• 6 cups chicken stock
• 3 tablespoons white rice
• 2 tablespoons fresh basil or 2
• teaspoons dried
• 1 tablespoon chopped fresh rosemary
• or 1 teaspoon dried
• 1/8 teaspoon red pepper flakes
• 1 teaspoon fennel seeds(I omitted)
• 1/2 cup heavy cream
• 2 to 3 drops balsamic vinegar
• salt and pepper

Details

Servings 8

Preparation

Step 1

Roast your peppers, peel, seed and cut them into long strips, set aside.

Heat olive oil in a soup pot, and add your carrots, celery, and onions. Cook stirring until tender not brown, about 15 minutes. Stir in the roasted red peppers, chicken stock,3 tablespoond white rice, basil, rosemary, red pepper flakes. Bring to a boil, reduce the heat, and simmer partialy covered until peppers and rice are very tender, about 30 minutes. Puree the soup till smooth. Return the soup to the pot and stir in heavy cream, balsamic vinegar, and salt and pepper to taste.