Recipe by Chicagoland Chef du Jour
I have made this several times and it is YUMMY! From one of my favorite cookbooks, The Big Book of Soups & Stews by: Maryanna Vollstedt. Prep time does not included roasting your own peppers on the grill or under the broiler. Add about 15 minutes for that.
Top Review by Toadflax
Excellent!! I prepared this soup early in the day with my only change being to use 1 tsp. hot sauce instead of the red pepper flakes. (For the chicken stock I used 1 can of Campbell's chicken broth with 1 can water.) I then refrigerated it (without the milk) until serving time. I added 1/2 cup milk and 1/2 cup whipping cream and reheated gently. We really enjoyed this while waiting for our homemade pizza to "rest". Note: I roasted the peppers on my gas range. Got them quite black and then put in a paper bag for about 15 minutes. Scraped the blackened skins off and diced for the soup. In a previous life I might have been tempted to make this soup with raw peppers but I must point out that they have to be roasted to make this recipe.
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1 small potato, peeled and chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon red pepper flakes
- 2 1⁄2 cups chicken stock, broth works
- 3 large red bell peppers, roasted and cut
- 1 cup buttermilk or 1 cup milk
- sour cream (optional) or plain yogurt (optional)
- chives (optional)
Directions See How It's Made
- In a soup pot over medium heat, warm oil.
- Add onion and saute'.
- Add garlic and cook 30 seconds longer.
- Add potato, salt, thyme, red pepper flakes, and stock/broth.
- Bring to a boil, reduce heat, cover, and simmer 15 minutes.
- Add roasted red peppers and cook 5-10 minutes until flavors are blended.
- Puree w/ blender stick or in batches (food processor or blender).
- Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
- Ladle into bowls, top with sour cream & chives.