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Jan’s Roasted Red Pepper Soup





Yields
Makes about 7 1/2 cups; 4 or 5 servings

A cooking-show demonstration about roasting peppers inspired Jan Claire to create this soup, which he serves with crusty French bread.

Jan’s Roasted Red Pepper Soup




James Carrier
 2 red bell peppers (about 1 lb. total), rinsed
 1 onion (about 1/2 lb.), peeled and finely chopped
 1/4 cup (1/8 lb.) butter or margarine
 1 cup grated carrots
 1/4 cup all-purpose flour
 2 cups fat-skimmed beef broth
 2 cups half-and-half (light cream)
 1 can (15 oz.) tomato sauce
  About 1/4 teaspoon hot chili flakes
  Salt and pepper
Step 1
1

Rinse the peppers and cut them in half lengthwise. Remove and discard stems, seeds, and veins. Lay peppers, cut sides down, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes. When the peppers are cool enough to handle, pull off and discard skins; chop peppers.

Step 2
2

In a 3- to 4-quart pan over medium-high heat, stir onion in butter until limp, about 3 minutes. Stir in peppers and carrots.

Step 3
3

Add flour and stir about 1 minute. Add broth, half-and-half, and tomato sauce; stir until mixture boils and is slightly thickened, about 10 minutes.

Step 4
4

Stir in chili flakes and salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories311
% Daily Value *
Total Fat 21g27%

Saturated Fat 13g65%
Cholesterol 61mg21%
Sodium 690mg30%
Total Carbohydrate 26g10%

Dietary Fiber 4g15%
Protein 8.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.