A delicious creamy textured soup without the cream The secret is in the beans This soup is an all time favorite in my family Serve hot or cold with a dollop of sour cream or goat cheese Sprinkle with some chopped watercress
Prep Time
N/A
Dificult
Medium
Servings
N/A
Ingredients
Instructions
Preheat oven to broil.
Place the bell peppers on a baking sheet and broil on the top rack of the oven
using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag
close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
In a large pot over medium heat
saute the onion and garlic in the oil for 5 minutes
or until onion is translucent. Now add the chopped
roasted red bell peppers and saute for 2 to 3 more minutes.
Next
add the chicken broth and the beans
stirring well. Using a blender
puree the soup in small batches and return to the pot over low heat for 5 minutes.
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