Roasted Red Pepper Soup - Cuisinart SmartStick CSB-100 Manual Del Usuario

1. Put the onion and garlic to the chopping cup. Select High and pulse until
finely chopped, about 6 times. Remove and set aside. Add the celery
and carrot to the chopping cup. Pulse on High until finely chopped,
about 8 to 9 times. Remove and set aside with the onion and garlic.
2. Heat the oil and butter in a medium stockpot set over medium heat.
Once the butter melts, add the chopped vegetables with ½ teaspoon of
the salt and the thyme, and sauté until softened, about 5 to 6 minutes.
Stir in the tomato paste and cook 1 to 2 minutes.
3. Add the tomatoes with juices to the pot; gently break up tomatoes with
a wooden spoon or rubber spatula.
4. Add the vegetable stock and simmer, partially covered, until all the
flavors have melded together, about 20 to 25 minutes.
5. Remove soup from heat. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 minute 30 seconds. Add remaining salt; blend for an additional
10 to 15 seconds to incorporate.
6. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup): Calories 91 (51% from fat)
• carb. 10g • sugar 5g • pro. 2g • fat 5g • sat. fat 3g • chol. 9mg
This soup is so good and easy to make that it may become a new staple
in your household, especially if you have the ingredients on hand.
Makes 4 cups
1 garlic clove, finely chopped
1 small shallot, cut into ½-inch pieces
1 tablespoon olive oil 1 teaspoon fresh thyme leaves
¾ teaspoon kosher salt, divided
1 to 2 pinches freshly ground black pepper
1 tablespoon sherry
4 roasted red bell peppers, seeded (may use one, 12-ounce jar
or homemade) and cut into 1-inch pieces
3 cups chicken broth, low sodium
½ cup heavy cream
¼ teaspoon grated orange zest
1. Put the garlic and shallot into the chopping cup. Select High and
process until finely chopped, about 5 seconds. Reserve.
2. Heat the olive oil in a small to medium stockpot set over medium heat.
When the oil is hot, add the garlic, shallot, thyme, ¼ teaspoon of the
salt and one pinch of the pepper to the skillet; cook until soft and
fragrant, about 5 minutes. Add the sherry, scraping up any brown bits
from the bottom of the pan. Cook until sherry is almost evaporated,
about 1 minute.
• sod. 810mg • calc. 27mg • fiber 2g

Roasted Red Pepper Soup

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