Cream of Red Pepper Soup
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1133.98 g red bell peppers
- 14.79 ml olive oil
- 236.59 ml shallot, chopped
- 14.79 ml fresh thyme, chopped
- 709.77 ml canned vegetable broth (or more)
- 118.29 ml half-and-half
- 9.85 ml red wine vinegar
- 0.61 ml cayenne pepper
- fresh basil, sliced
directions
- Char peppers over gas flame or in broiler until blackened on all sides.
- Enclose in paper bag and let stand 10 minutes.
- Peel, seed and slice peppers.
- Heat oil in heavy large saucepan over medium heat.
- Add shallots, garlic and thyme and sauté 3 minutes.
- Add 3 cups broth and all but 4 slices of roasted pepper.
- Simmer uncovered until peppers are very soft, about 20 minutes.
- Working in batches, purée soup in blender until smooth.
- Return to same pot.
- Add half and half, vinegar and cayenne pepper.
- Rewarm soup, thinning with additional broth, if desired.
- Season to taste with salt and pepper.
- Ladle soup into bowls.
- Garnish with reserved pepper strips and basil.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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