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Roasted Pepper Soup

New York Times
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Four servings

Four servings
Four servings


  • 1 teaspoon olive oil
  • 2 cloves garlic, peeled and minced
  • 1 onion, peeled and minced
  • 1 large carrot, peeled and minced
  • 2 ribs celery, minced
  • 1 quart chicken or vegetable broth, homemade or low-sodium canned
  • 1 teaspoon dried thyme leaves
  • 6 red bell peppers, roasted, seeded, deveined, peeled and quartered
  • 1 cup buttermilk
  • 1/2 teaspoon salt, plus more to taste
  • 1 teaspoon freshly ground pepper, plus more to taste
  • 1/2 cup minced fresh basil leaves
  • 2 scallions, minced
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