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    You are in: Home / Recipes / Roasted Red Pepper Cream Soup Recipe
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    Roasted Red Pepper Cream Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Hag chef's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roast peppers: Turn burner to high.
    2. 2
      Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
    3. 3
      When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
    4. 4
      Repeat with remaining peppers.
    5. 5
      Seed peppers and chop coarsely.
    6. 6
      Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
    7. 7
      Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
    8. 8
      Cook 3 minutes over high heat.
    9. 9
      Stir in stock and 1/4 cup cream and bring to a boil.
    10. 10
      Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
    11. 11
      Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
    12. 12
      Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

    Ratings & Reviews:

    • on December 15, 2014

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2008

      55

      tastes like liquid sunshine! we can't get enough of this soup!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2005

      45

      Very good. Next time I will use 4 peppers instead of 6, as the peppers I used were very strong & I prefer a more subtle flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Roasted Red Pepper Cream Soup

    Serving Size: 1 (384 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 226.0
     
    Calories from Fat 132
    58%
    Total Fat 14.6 g
    22%
    Saturated Fat 6.0 g
    30%
    Cholesterol 31.2 mg
    10%
    Sodium 248.8 mg
    10%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 3.5 g
    14%
    Sugars 10.0 g
    40%
    Protein 6.9 g
    13%

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