Name: Roasted Red Pepper Cream Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 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; salt; 1/4 teaspoon cayenne; black pepper; 4 cups chicken stock; 1 cup light cream

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Recipe by Hag chef

5

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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.

Ready In:: 40mins
Serves:
Units:

5

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ingredients

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
salt
¹⁄₄ teaspoon cayenne
black pepper
4 cups chicken stock
1 cup light cream

directions

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.

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RECIPE MADE WITH LOVE BY

@Hag chef

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@Hag chef

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"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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review by Kohtzy

12/15/2014

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!!

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tweak by Kohtzy

12/15/2014

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!!

Reply
review by lovescolts

2/25/2008

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

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review by Chriz

4/25/2005

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.

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review by 2tasty

12/19/2004

it tops my favorite list thankyou 4 such a yummy soup

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