How to Make Roasted Red Pepper Soup

Roasted red pepper soup is a hearty meal for cold winter nights. Extremely versatile, it can be made to be vegan, vegetarian or with meat, all with minor alterations. For those in a rush, roasted red peppers in a jar (like those from a grocery store) will be fine for this recipe. If you have the time though, try roasting your own peppers for an intense flavor boost.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 1/2 cups roasted red peppers, chopped into small pieces
• 2 cups frozen corn (fresh corn is delicious, but not very economical)
• 1 medium onion, chopped into small pieces
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup mixed vegetable juice
• 1 tbsp fresh cilantro, chopped into small pieces
• 1 tsp cumin
• 1 1/2 tbsp chili sauce
• Margarine
• Medium bowl
• Medium deep-walled frying pan
• Food processor

How to Make Roasted Red Pepper Soup

1. Mix the onions and garlic with a bit of margarine in the frying pan over a medium heat.

2. Cook for about 4 minutes.

3. Add vegetable juice, frozen corn, chili sauce and cumin, reducing to a low heat.

4. Cook for another 4 minutes.

5. Pour into food processor.

6. Mix on medium for about 15 seconds. It should be soup-like, but still slightly chunky.

7. Pour back into pan.

8. Add the peppers and vegetable broth.

9. Simmer for 5 minutes or so, until thoroughly heated.

10. Garnish with cilantro and serve immediately.

Tips & Warnings

• Try dollops of nonfat sour cream or a scoop of salsa as a garnish.
• Serve with fresh cornbread on the side.