Roasted Red Pepper Soup

By bowerk

Ingredients

• 4 large red peppers
• 1 cup cooked italian sausage
• 1 tbsp olive oil
• 2 minced garlic cloves
• 2 onions, chopped
• 3 cups chicken broth

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 375 degrees. Place whole peppers on a baking sheet and roast 18 minutes per side. Place in a bowl, cover with plastic wrap until cool. Remove peppers and peel off skins. Slice in half and remove seeds. Cut into large chunks and set aside.

2. In a large saucepan, heat oil and add garlic and onions. Saute until very soft. Stir in roasted peppers until peppers are very soft. Puree in blender. Return to saucepan and add chicken broth and cooked sausage. Cover and cooke over medium heat until soup is warm.

Top soup with parmesan cheese if desired.