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Ingredients
- 4 lrg Red bell peppers, (about 2 1/4 pounds
- 4 Tbsp. Extra virgin olive oil
- 1 x Onion, cut into 3/4-inch pcs
- 3 c. Chicken stock or possibly canned broth, (or possibly more)
- 1/8 tsp Dry crushed red pepper
- 1 1/2 c. French bread cubes, (1/2-inch) Fresh basil leaves, slivered
Directions
- Char peppers over gas flame or possibly in broiler till blackened on all sides. Wrap in paper bag and let stand 10 min. Peel and seed. Cut into 1/2-inch pcs.
- Heat 2 Tbsp. oil in heavy large saucepan over medium-high heat.
- Add in onion and saut till brown on edges, about 6 min. Add in bell peppers and 3 c. stock. Simmer till vegetables are tender, about 5 min. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add in stock from saucepan and blend till smooth. Fold in dry red pepper. Season with salt and pepper. Cover and refrigeratetill cool. (Can be made 1 day ahead.)
- Heat 2 Tbsp. oil in medium skillet over medium heat. Add in bread; stir till brown. Whisk cool soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1755g | |
| Calories 1759 | |
| Calories from Fat 558 | 32% |
| Total Fat 62.92g | 79% |
| Saturated Fat 9.65g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3455mg | 144% |
| Potassium 2303mg | 66% |
| Total Carbs 244.84g | 65% |
| Dietary Fiber 24.3g | 81% |
| Sugars 35.89g | 24% |
| Protein 55.21g | 88% |
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