Roasted Red Pepper and Basil Pea Soup

Description

The roasted red bell pepper, garlic, and basil give this pea soup a lot of depth. This recipe can easily be doubled for more servings.

Ingredients

• 1 red bell pepper
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 green onion, chopped
• 4 cups frozen peas, thawed
• 2 cups vegetable broth
• ½ cup chopped fresh basil
• salt and freshly cracked black pepper to taste

Instructions

1. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
2. Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered
3. 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools
4. about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper
5. chop
6. and set aside.
7. Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant
8. about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
9. Pour in vegetable broth
10. bring to a boil
11. reduce heat to low
12. and simmer until peas are tender
13. about 8 minutes. Stir in basil
14. remove from heat
15. and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 50 mins

Servings: 4