Preparation
- Preheat oven to 450 degrees.
- Line a baking sheet with foil. Spray lightly with cooking spray.
- Cut peppers in half, removing stem and seeds. Place cut side down on lined baking sheet.
- Roast for 25 minutes or until skins are wrinkled and charred (if necessary, rotate baking sheet occasionally to ensure even cooking).
- Let peppers cool slightly.
- While peppers are cooling, sauté onions and garlic in butter in medium pot until tender (about 2-3 minutes).
- Use tongs to add peppers to pot and cover with broth. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Transfer to a blender (or use immersion blender) and blend until smooth. Be very careful when transferring hot liquids!
Additional Serving Suggestions
Increase or decrease the amount of broth if you prefer a thicker or thinner soup. Top with nonfat plain yogurt, parmesan, or sharp cheddar for an added kick.
