roasted red pepper and basil pea soup

Ingredients

• Servings: 4
• 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
• 1/2 cup chopped fresh basil
• salt and freshly cracked black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil.
• place the pepper the prepared baking sheet. cook under the preheated broiler until the skin of the pepper has blackened and blistered, 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, about 20 minutes. cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside.
• heat olive oil in a saucepan over medium heat. stir in the garlic; cook and stir until fragrant, 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.
• pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. stir in basil, remove from heat, 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.