Roasted Yellow Pepper Soup With Fresh Basil

Total Time: 1 hr 15 mins Preparation Time: 55 mins Cook Time: 20 mins

Ingredients

• 4 large shallots
• 6 yellow sweet peppers
• 1 sweet red pepper
• 4 cups vegetable broth
• 1/2 cup plain yogurt or 1/2 cup sour cream
• salt
• fresh ground black pepper
• 2 tablespoons fresh basil, julienned

Recipe

• 1 wrap each shallot in foil and roast at 400°f for 30 minutes.
• 2 place all peppers on a cutting board. slice off sides into 4 sections.
• 3 arrange peppers skin-side-up on a baking sheet lined with foil.
• 4 broil 6 inches from heat until skins blacken.
• 5 transfer to a paper bag; seal tightly. slip off skins when cool enough to handle.
• 6 puree red pepper in food processor or blender; set aside.
• 7 puree yellow peppers with roasted shallots.
• 8 bring vegetable broth to a boil in a 2-quart pot.
• 9 add peppers and shallots. heat through. can be made 2 days ahead up to this point and refrigerated.
• 10 reheat until very hot. stir in yogurt but do not let it boil. season to taste with salt and pepper.
• 11 ladle into soup bowls and garnish with small dollop of red pepper puree and basil.