Two-Colour Cream of Roasted Bell Pepper Soup

Two-Colour Cream of Roasted Bell Pepper Soup

  • Preparation 30 min
  • Cooking 35 min
  • Servings 4
  • Freezes Yes

Categories

Ingredients

  • Cream of Roasted Yellow Bell Pepper Soup

    • 4 yellow bell peppers, halved and seeded
    • 1 small onion, chopped
    • 1/4 cup (60 ml) olive oil
    • 2 tablespoons (30 ml) parboiled rice
    • 2 1/2 cups (625 ml) chicken broth
    • Salt and pepper
  • Cream of Roasted Red Bell Pepper Soup

    • 4 red peppers, halved and seeded
    • 1 small onion, chopped
    • 3 cloves garlic, finely chopped
    • 1/4 cup (60 ml) olive oil
    • 2 tablespoons (30 ml) balsamic vinegar
    • 2 tablespoons (30 ml) parboiled rice
    • 2 1/2 cups (625 ml) chicken broth
    • Salt and pepper
    • Basil leaves, to garnish

Preparation

Note from Ricardo

If you don’t have a round cookie cutter, use a tin can opened at both ends.

Personal Note

To help you with this recipe

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