Red Pepper Soup

1. 1

   Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes.

2. 2

   Pour in the broth, stirring well. Reduce heat to low and simmer for 30 minutes.

3. 3

   Puree using a hand held immersion blender, or transfer to a blender and puree until smooth.

4. 4

   Pour the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.