Chilled Roasted Yellow Pepper Soup with Basil
Category
Gourmet Soups, Stews, & Bisques
Servings
6
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
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3 tablespoons extra-virgin olive oil, plus additional for drizzling
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1 large onion, diced
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1 clove garlic, minced
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1/4 cup dry white wine
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3/4 ounce Fond de Poulet Gold® (or 1 1/2 ounces Veggie-Stock Gold®) dissolved in 4 cups hot water
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8 yellow bell peppers, roasted, peeled, and seeded*
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Salt and ground black pepper
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1/3 cup sour cream
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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.
Additional Tips
*To roast peppers: Preheat the broiler. Place the peppers on a foil-lined baking sheet. Broil, turning as needed, until their skin is blackened and blistered on all sides. Remove the peppers from the oven, place them in an airtight container, and cool at least 15 minutes (the heat from the peppers in the airtight container will create steam that helps loosen the skins.) After they're cool enough to touch, slip the skin off the peppers, pull them apart, and remove the seeds and stem from each.