Spicy Roasted Red Pepper Soup

4 large red peppers
1 tablespoon olive oil
2 minced garlic cloveschicavowrap (10)
2 onions, chopped
3 cups chicken broth or bouillon
1/2 teaspoon dried basil
Sriracha sauce (to taste)
sour cream
1 avocado, sliced

Preheat oven to 375F (190C).

Place whole peppers on a baking sheet and roast, uncovered, about 18 minutes. Turn peppers and continue roasting about 18 more minutes, until skin is blistered. Remove from baking sheet and place in a heavy paper bag. Seal bag and let stand until peppers are cool, about 10 minutes. Remove peppers and peel off skins. Slice in half and remove seeds. Cut into large chunks and set aside. Refrigerate if making ahead.

In a large saucepan, heat oil over medium heat. Add garlic and onions. Sauté until onions are very soft, about 8 minutes. Stir in roasted peppers and continue cooking until peppers are very soft. Then puree in a blender or food processor, using an on-and-off motion, until smooth. Make sure you puree in small batches as the hot mixture could splash.

Return purée, basil, Sriracha sauce (a little at a time) stirring occasionally until soup is warm, from 8 to 10 minutes. Spoon into soup bowls and sprinkle with black pepper. Add a dollop of sour cream and avocado slices.

Keep covered and refrigerated, soup will keep well for at least 2 days and can be frozen.

Nutrition (per serving)

Protein 2.7 g, fat 2.4 g, carbohydrates 6.8 g, fibre 1.3 g, iron 0.5 mg, calcium 15 mg, sodium 294 mg, calories 57


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