Roasted Red Pepper Cream Soup

Recipe by Hag chef
READY IN: 40mins




  • 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.