Ingredients
- 8 red peppers
- 2 tablespoon olive oil divided
- 1 onion chopped
- 2 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- 3 cups vegetable broth
- ½ cup cooking cream soy cream for a vegan version
- 2 teaspoons red wine vinegar
- ⅛ teaspoon cayenne pepper
- Fresh basil chopped
Instructions
- Preheat the oven to 400 ˚F
- Place the peppers on a baking sheet and brush with olive oil.
- Place the peppers in the oven on the top rack until they are black on all sides. About 30 minutes.
- Take out of the oven, put the peppers in a paper bag and let stand 10 minutes. Peel, seed and slice the peppers.
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and sauté 3 minutes. Add 3 cups of broth and all the remaining ingredients. Simmer, uncovered for 20 minutes.
- Puree the soup in a blender until smooth. Return to the same pot. Add the cream, vinegar and cayenne pepper. Reheat the soup, thinning with additional broth, if desired.
- Season to taste with salt and pepper. Pour the soup into bowls.
- Garnish with crackers and basil if desired.
Nutrition
Calories: 177kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 485mg | Potassium: 397mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5645IU | Vitamin C: 208mg | Calcium: 40mg | Iron: 1mg