Roasted Red Pepper Soup

By polloazul

Ingredients

• 4 red bell peppers, roasted, seeded and peeled
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable stock
• 1 Tbsp flour
• Salt and fresh ground black pepper, to taste

Details

Servings 4
Adapted from wholeliving.com

Preparation

Step 1

Roughly chop the roasted red peppers and set aside. In a large saucepan, place the onion, garlic and two cups of vegetable stock. Bring to a boil and simmer for about 5 minutes, until the stock begins to reduce. Lower the heat and simmer, stirring occasionally, until the onions and garlic begin to soften. Sprinkle the flour over the onion mixture and slowly stir in the rest of the vegetable stock.

Add the roasted red peppers and return to a boil. Cover and simmer about 10 minutes. Remove from heat and allow soup to cool slightly. Transfer roasted red pepper soup to a food processor or use an immersion blender to puree until smooth. Add salt and pepper if desired and return to the saucepan to reheat until hot enough to serve. Serves four.