Blender Required

Creamy Roasted Pepper Soup

with Garlic Croutons & Parmesan

50 MIN

$18.99 2 Servings

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From the Test Kitchen

For this delicious, vibrant soup, you'll use a blender to combine roasted bell peppers and almonds with an aromatic, creamy chicken broth. To top it off, you'll toast croutons in garlic-herb butter, then sprinkle it all with a bit of parmesan.
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Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

1 cup Chicken Bone Broth
1 Small Baguette
2 Bell Peppers
1 Yellow Onion
1 oz Garlic & Herb Flavored Butter
¼ cup Cream
¼ cup Grated Parmesan Cheese
2½ Tbsps Vegetable Demi-Glace
1 Tbsp Sherry Vinegar
2 Tbsps Sliced Roasted Almonds

time-saving

tips & techniques

step-by-step

instructions

1 Prepare the ingredients

Place an oven rack in the upper third of the oven; preheat to 475°F. Wash and dry the peppers. Cut off and discard the stems; quarter lengthwise, then remove the ribs and seeds. Halve, peel, and medium dice the onion. Medium dice the baguette.

2 Roast & peel the peppers

Place the quartered peppers on a sheet pan. Drizzle with olive oil; season with salt and pepper. Turn to coat. Arrange skin side up. Place on the upper oven rack and roast (or use the broiler function on low) 8 to 10 minutes, or until blistered and the skin is blackened. Reserving the sheet pan, immediately transfer to a bowl. Cover the bowl tightly with plastic wrap, allowing the peppers to steam. Set aside to bring to room temperature. Reduce the oven temperature to 400°F. When the peppers are cool enough to handle, using your fingers, carefully peel off and discard the burnt skins. Transfer the peeled peppers to a cutting board and roughly chop.

3 Cook & blend the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Add the almonds. Cook, stirring frequently, 1 to 2 minutes, or until slightly toasted. Carefully add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Carefully add the chopped peeled peppers, demi-glace, and broth; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and boiling. Turn off the heat; stir in the cream (shaking the packet before opening) and half the parmesan. Carefully transfer to a blender (or keep in the pot if you prefer to use an immersion blender). Blend until smooth. Taste, then season with salt and pepper if desired.

4 Make the croutons & serve your dish

Meanwhile, melt the butter in a medium bowl in the microwave. Add the diced baguette and toss to coat. Transfer to the reserved sheet pan. Arrange in an even layer. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven. Serve the soup topped with the croutons and remaining parmesan. Enjoy!