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Ingredients

1 red bell pepper 1 tablespoon olive oil 2 cloves garlic, chopped 1 green onion, chopped 4 cups frozen peas, thawed 2 cups vegetable broth ½ cup chopped fresh basil salt and freshly cracked black pepper to taste

Nutrition Info

175.1 calories carbohydrate: 25.9 g cholesterol: : - fat: 4.3 g fiber: 7.7 g protein: 9 g saturatedFat: 0.6 g servingSize: - sodium: 401.6 mg sugar: 10.9 g transFat: : - unsaturatedFat: : -

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds, strip and discard skin from pepper, chop, and set aside.
Heat olive oil in a saucepan over medium heat. Stir in the garlic, cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper, cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through, season with salt and cracked black pepper to taste.

4 servings

The roasted red bell pepper, garlic, and basil give this pea soup a lot of depth. This recipe can easily be doubled for more servings.