Red Bell Pepper & Roasted Garlic Soup
- 2 Red bell peppers
- 3 cloves garlic (skin removed)
- 1 thick slice of sweet Vidalia onion
- 1 1/2 cans of fat free chicken broth
- 1/4 cup of white wine
- Roast the red bell peppers, onion and garlic. The skin should peel easily from the peppers, the onion slice and garlic should be very soft. While the vegetables are roasting, simmer the broth until barely warm. When the vegetables are done, remove from roaster and let them cool. Remove skin from peppers and add them to a blender or food processor along with the roasted garlic, onion, broth (consistency of soup can be modified by adding more or less broth) and wine. Puree until smooth. Strain to remove any lumps. Return soup to stove and simmer for 10 minutes. Remove from heat and enjoy. Garnish with rosemary infused croutons if desired.
red bell peppers, garlic, sweet vidalia onion, chicken broth, white wine
Taken from www.epicurious.com/recipes/member/views/red-bell-pepper-roasted-garlic-soup-1209547 (may not work)