Roasted Red Pepper Cream Soup Recipe

Name: Roasted Red Pepper Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Roast peppers: Turn burner to high.
2
Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
3
When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
4
Repeat with remaining peppers.
5
Seed peppers and chop coarsely.
6
Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
7
Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
8
Cook 3 minutes over high heat.
9
Stir in stock and 1/4 cup cream and bring to a boil.
10
Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
11
Puree red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
12
Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large red bell peppers, 2 tablespoons olive oil, 1/2 cup coarsely chopped onion, 1 tablespoon minced garlic, and more.

Yes, Roasted Red Pepper Cream Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper Cream Soup

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