Roasted Red Pepper Cream Soup
"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
- Ingredients:
- 10
- Serves:
-
6
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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Reviews
-
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!! -
tastes like liquid sunshine! we can't get enough of this soup!! -
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. -
it tops my favorite list thankyou 4 such a yummy soup -
I wanted a creamy tomato flavour. I added one 28 oz. can of plum tomatoes after the onion,garlic, spices and peppers have cooked. Hints: Seed peppers and put cut side up under broiler. No turning necessary. Family and friends enjoyed!! the
Tweaks
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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!!
RECIPE SUBMITTED BY
Hag chef
St. Catharines, Ontario
I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading.
I love the Company's coming series of cookbooks.
I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch.
How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year!
The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April.
We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert.
In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food.
We have so much fun together, and have become very good friends.
I highly recommend it!
The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"!
I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday.
We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser.
Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
