Friday, March 13, 2009

Roasted Yellow Pepper Soup with Basil Cream


I first had this soup at a bridal shower I didn't want to attend. You see my friend was marrying this dud that I wasn't very fond of. Soon after arriving at the shower I was served this delicious Roasted Pepper Soup with Basil Cream. I was shocked to learn my friends fiancee had made the soup. From the very first taste I saw him in a new light. The marriage lasted one year, however I did manage to get the recipe.

  • 3 large whole heads of garlic
  • 2 cups of chicken of vegetable broth
  • 5 large yellow peppers
  • 2 large sweet onions sliced
  • olive oil
  • Salt and Pepper
  • Basil Cream

Pre heat oven to 400. Cover 2 baking sheets with foil. Spray lightly with olive oil. Cut about 1/2 an inch off top of garlic, drizzle with olive oil. Stem, seed and halve the yellow peppers. Arrange cut side down on baking sheet. Place garlic on same sheet lightly covered with a foil tent. On the other sheet toss onions with oil, spread evenly on baking sheet. In upper part of over roast peppers and garlic for about 45 minutes. The pepper skins should be black and the garlic should be tender. Roast the onions for about 30 minutes in lower part of oven. Toss onions occasionally till golden. Let cool. Place peppers in a bowl with the liquid from baking sheet. Cover bowl with foil, this will make removing the black skins easier in 15 minutes.

Remove skins from peppers and discard. Squeeze garlic flesh from skins (this part is fun) Toss skins. In food processor puree peppers, any remaining liquid from peppers, onions and garlic till smooth. Add about 1 to 2 cups of broth.The dud's original recipe would have you strain at this point, I skip that part. Pour into a sauce pan, , simmer over low heat. Season with salt and pepper. Pour into soup bowls, swirl in a little basil cream. Serve to your favorite dud, it will make them smile.

Basil Cream


  • 3/4 cup basil leaves
  • 1/4 non fat plain yogurt(I used the Greek kind)
  • 1 small clove garlic crushed
  • 1 1/2 ts olive oil
  • Salt and pepper

In a blender mix basil, yogurt, garlic till smooth. Slowly pour in oil. Season with salt and pepper, mix till well blended. Extra basil cream? Tastes great on grilled chicken or trying mixing a little in with cooked pasta topped off with grated cheese.....

4 comments:

  1. Hi there,

    I see that you do alot of cooking, often with Greek yogurt. I'd love to send you some free coupons to give Stonyfield Oikos organic a try. Oikos was the first ORGANIC Greek yogurt on the market....we think it's healthier for you and better for the planet too.

    Just shoot me an email at KDrociak@stonyfield.com and let me know where to send them if you're interested.

    Take care,
    Kristina
    Stonyfield Farm

    ReplyDelete
  2. I'm glad you got the recipe before the marriage fizzled out! And doubly so since you just posted it on your blog! This is definitely something I plan to try. Thanks for sharing!

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  3. Ha! This is too funny. I will have to serve this at a dinner party and tell the story with it. I have had more fun looking over your recipes. -Tien

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