Public service announcement: This roasted red pepper soup recipe is soooo tasty.
If you didn’t know, I LOVE to cook. So tonight for dinner we had tacos and this soup. Prep and the cooking was really easy except for toasting the peppers a bit because I forgot about them in the broiler. Amanda reminded me just in time. Close call.
Only two modifications: 1) I would have let it cook longer than 5 minutes (probably 15 or so) to help it reduce a bit, and 2) I would have cut back on the stock by maybe a cup
http://www.food.com/recipe/roasted-red-pepper-soup-60107
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Click it to see it big.
I thought it tasted great! Thanks for sharing. And… sorry for eating all your tacos :)
parmesan cheese is a good garnish too. :-)
MMM. Good improvements!
I LOVE that kind of soup! My recipe calls for a couple tablespoons of tomato paste instead of the can of diced tomatos that yours calls for, which may give it the thicker consistency that you were wanting. Mine also calls for Old Bay seasoning which gives it a kick. I like to garnish mine with a dollop of sour cream and a sprinkle of sliced green onions. Yum!