Red Pepper, Potato & Basil Soup "Shots" - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Red Pepper, Potato & Basil Soup "Shots"

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    Red Pepper, Potato & Basil Soup

    Ingredients

    · 4 Tbsp. Extra Virgin Olive Oil
    · 1 Cup Onions-diced ½”
    · 2 Cups Potatoes-peeled, diced ½”
    · 2 Cups Red Bell Pepper-diced ½”
    · 4 Cups Chicken or Vegetable Broth
    · 2 Tbsp. Basil-cut into little strips
    · ½ Cup Sour Cream-to use as garnish
    · Salt and Pepper to Taste
    Instructions
    Heat a saucepot on medium high heat.
    Add the olive oil and onions.
    Cook for about 3 minutes stirring occasionally until softened.
    Add the potatoes, peppers and broth.
    Cover and cook for about 25 minutes or until the potatoes and vegetables are tender.
    Puree soup using a blender or hand immersion blender until your desired smoothness.
    Return soup to the pot. 
    If soup is too thick for your liking, add more broth or water. If soup is too thin for your liking, place back in the pot and simmer down for a few minutes without a lid until your desired thickness is reached.
    Before serving, stir in the basil and season to taste with salt and pepper.
    To serve as a soup hors d’ oeuvre, carefully ladle the hot soup into small 2 oz serving glasses or mini bowls.
    Garnish each with a small dallop of the sour cream, a small dice of red pepper and a basil shred. 
    Makes More Than 30 Soup Hors D’oeuvres