Roasted Yellow Pepper Soup

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 1 tablespoon olive oil
  • 1 small carrot, peeled and finely diced
  • 1/2 small sweet onion, minced
  • 1 1/2 pound yellow and orange bell peppers, roasted, peeled, cut into small strips
  • 1 baking potato (about 12 ounces) peeled and diced into 1/2-inch cubes
  • 3 cups vegetable or chicken stock
  • Salt and pepper
  • 2 tablespoons prepared pesto
Directions

In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper, to taste.

Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat. Garnish each portion with 1 teaspoon of pesto. Serve immediately.


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