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Chilled Roasted Yellow Pepper Soup with Basil
Description
Roasting brings out the full flavor of sweet yellow bell peppers in this sunshine-colored soup. It makes a refreshing and delicious starter for a summer meal or can be promoted to a main dish with the addition of some grilled shrimp or chicken.Ingredients
Serves
6
- 3 tablespoons extra-virgin olive oil, plus additional for drizzling
- 1 large onion, diced
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 3/4 ounce Fond de Poulet Gold® (or 1 1/2 ounces Veggie-Stock Gold®) dissolved in 4 cups hot water
- 8 yellow bell peppers, roasted, peeled, and seeded
- Salt and ground black pepper
- 1/3 cup sour cream
- 1/4 cup chopped fresh basil for garnish
Methods/steps
- Warm the olive oil in a 5- to 6-quart soup pot over medium-low heat. Add the onion and sauté until it is soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the white wine and simmer until the wine has reduced to just about a tablespoon.
- Stir in the diluted Fond de Poulet Gold® and the roasted peppers, bring the soup to a simmer, and cook for 15 minutes, stirring occasionally. Season generously with salt and pepper.
- Purée the soup in batches in a blender or food processor, and transfer the soup to a container with a cover. Chill until cold, at least 4 hours or overnight.
- Before serving, whisk in the sour cream. Divide the soup among 6 chilled bowls, drizzle each serving with a little olive oil, and sprinkle with the basil.
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