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Roasted Red Pepper and Basil Pea Soup
Roasted Red Pepper and Basil Pea Soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Fresh basil, red pepper, and garlic elevate this light and hearty pea soup for a deliciously rich flavor.
Ingredients:
  • 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
  • 0.5 cup chopped fresh basil
  • salt and freshly cracked black pepper to taste
Instructions:
  • Position oven rack close to the broiler for optimal heat distribution. Prepare a baking sheet by lining it with aluminum foil.
  • Place the pepper on a lined baking sheet. Broil until skin is blackened and blistered, for 5 to 8 minutes, ensuring all sides are charred. Transfer the pepper to a bowl, seal tightly with plastic wrap, and let it steam as it cools for about 20 minutes. Cut the pepper in half, remove seeds, strip off and discard the skin, then chop and set aside.
  • In a saucepan over medium heat, warm olive oil and sauté garlic until fragrant, for about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Finally, toss in peas and continue cooking for another 3 minutes.
  • Add vegetable broth to the pot and bring it to a boil. Then, lower the heat, and simmer until the peas are tender, for about 8 minutes. Stir in the basil, take the pot off the heat, and allow it to cool. Transfer the pea mixture into a blender, filling it no more than halfway. Cover and pulse a few times before blending until smooth in batches. Return the pureed soup to the pot over medium heat, and cook until heated through. Season with salt and cracked black pepper to your liking.

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