Roasted Red Bell Pepper Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 1/2 tablespoons margarine or 1 1/2 tablespoons butter
• 1/2 large onion, chopped finely
• 4 red bell peppers, cored and seeded
• 3 -4 cups low sodium chicken broth
• salt & freshly ground black pepper
• 1 lemon, juice of
• sour cream or half-and-half

Recipe

• 1 broil peppers (with oven door partially open) 5 minutes each side or till blistering. remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
• 2 meanwhile, melt butter or margarine.
• 3 add onions and sauté till soft, but not brown.
• 4 remove skin from peppers, chop coarsely and add to onions. pour in stock and spices plus a squeeze of lemon.
• 5 simmer 20-30 minutes uncovered.
• 6 remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
• 7 before serving, add sour cream or half-and-half and heat through.
• 8 will keep well in fridge 2-3 days. can also be frozen.