Recipe by Hag chef
A delicious blend of roasted red peppers, onion, garlic, basil and light cream. This can also be made with jarred roasted red peppers, but definitely worth the effort to roast them.
Top Review by Kohtzy
Wow! I was surprised at how good this soup was. We substituted 2 12 oz jars of roasted peppers for the fresh (which really cut down on the time it took to make it), and used coconut milk instead of the cream, but otherwise didn't change a thing. It was slightly spicy (which we love) and had an excellent flavor. Definitely recommend this soup, and we will make it again for sure!!
- 6 large red bell peppers
- 2 tablespoons olive oil
- 1⁄2 cup coarsely chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon chopped basil, plus basil chiffonade, for garnish
- 1⁄4 teaspoon cayenne
- black pepper
- 4 cups chicken stock
- 1 cup light cream
Directions See How It's Made
- Roast peppers: Turn burner to high.
- Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
- When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
- Repeat with remaining peppers.
- Seed peppers and chop coarsely.
- Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
- Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
- Cook 3 minutes over high heat.
- Stir in stock and 1/4 cup cream and bring to a boil.
- Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
- Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
- Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.