Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok

Latest updates on our stores and services. Learn More

Red Pepper Soup with Herb Coulis https://www.metro.ca/userfiles/image/recipes/potage-poivrons-coulis-verdures-3136.jpg PT15M PT35M PT50M
Reduce the first 4 ingredients to a purée in the blender. Set aside.Preheat oven to broil.Put halved peppers on a baking sheet. Broil until skin turns black, about 15-20 min. Cool and peel. Cube and set aside.In a big pot, heat oil and cook garlic and leeks for 1 min. Add peppers, tomatoes and bouillon. Cook 15 min.Purée the soup in a blender until smooth.Stir in cream, salt and pepper.Serve with herb coulis.Sprinkle with fresh grated Parmesan if desired.
4
4 5 5 4
1/2 cup (125 mL) chopped fresh parsley 1/2 cup (125 mL) chopped basil 3 Tbsp. (45 mL) slivered almonds or pine nuts 1/4 cup (60 mL) olive oil 8 red sweet peppers, halved and seeded 1 Tbsp. (15 mL) vegetable oil 2 clove garlic, chopped 1/2 cup (125 mL) chopped leeks, white part only 3 Tomato, peeled, seeded and coarsely chopped 3 cups (750 mL) chicken bouillon 1/2 cup (125 mL) cream 15% Salt and pepper
Red Pepper Soup with Herb Coulis

Red Pepper Soup with Herb Coulis

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    chopped fresh parsley
  • 1/2 cup
    (125 mL)
    chopped basil
  • 3 Tbsp.
    (45 mL)
    slivered almonds or pine nuts
  • 1/4 cup
    (60 mL)
    olive oil
  • 8
    red sweet peppers, halved and seeded
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 2
    clove garlic, chopped
  • 1/2 cup
    (125 mL)
    chopped leeks, white part only
  • 3
    Tomato, peeled, seeded and coarsely chopped
  • 3 cups
    (750 mL)
    chicken bouillon
  • 1/2 cup
    (125 mL)
    cream 15%

  • Salt and pepper
Imprimer ma sélection

Preparation

Reduce the first 4 ingredients to a purée in the blender. Set aside.

Preheat oven to broil.

Put halved peppers on a baking sheet. Broil until skin turns black, about 15-20 min. Cool and peel. Cube and set aside.

In a big pot, heat oil and cook garlic and leeks for 1 min. Add peppers, tomatoes and bouillon. Cook 15 min.

Purée the soup in a blender until smooth.

Stir in cream, salt and pepper.

Serve with herb coulis.

Sprinkle with fresh grated Parmesan if desired.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.