Name: Red Pepper Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tablespoons butter; 4 red bell peppers, chopped; 1 onion, chopped; 4 cloves garlic, minced; 24 fluid ounces chicken broth; ½ cup heavy cream; ⅛ teaspoon ground black pepper

This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.

Red Pepper Soup

butter

red bell peppers, chopped

onion, chopped

garlic,

chicken broth

heavy cream

black pepper

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, or until tender.


Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.


Run 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.


I liked the simplicity of this recipe, but after reading the reviews I decided to make a few changes. I changed the butter to a pat of butter, the rest olive oil, I used nine very large, ripe, meaty red peppers, roasted and peeled the peppers (and added one chipotle pepper). I used 24 oz of chicken and 16 oz. veg broth (Kitchen Basics brand) and added salt. Didn't sieve. Great results but I should have added another onion. Also, next time I think I would try adding a large pureed potato instead of the cream. The cream changed the color of the soup from a gorgeous red to a less-than-gorgeous orange. Tip: cook the vegetables, puree them, them put the puree in a kettle and add the broth--why puree hot broth?

This recipe is much easier if you puree the soup using an immersion blender right in the soup pot, before adding the cream.  Also, you can use chopped, frozen onions to save time.  Lastly,  for a nice flavor, roast the peppers ahead of time in a foil pan or foil-lined roasting pan in a 450 degree oven, turning once or twice until brown and puffy on all sides.  Cool, peel, remove stems, and as many seeds as you can.  Add to sauteed onions and garlic and proceed with the recipe.  Cayenne pepper is great in this, as suggested by others.  THANK YOU!

Just when I think that I can master easy recipes such as this, something happens that reminds me that I can be such a klutz in the kitchen! When it came time to "puree" the broth/peppers, I poured it into my handy dandy blender that has never failed me when making my morning smoothies and other tasty treats, and like a smart person should, I put my hand over the lid and turned it on and....WHOOSH!!! Almost half the batch exploded all over the kitchen (Keep in mind...this stuff is hot from the stovetop!)!!  It was on the walls, all over the countertop and I looked like a red pepper threw up on me! You should have seen the eyes on my family! After ensuring noone was hurt, (cuz that stuff was HOT!!) we all had a great laugh. What WAS left (about two bowls worth) was very good. In fact, the soup was VERY good. It has a tomato soup substance but with a refined and elegant taste. However, next time, I'll find my "safer" hand mixer...as this soup WILL be repeated and I'll leave my blender in the cupboard! Thank you for the recipe submission Judi...and the laugh! :)

This is the best Red Pepper Soup recipe I have ever made and my family loves it. I roasted the peppers first, and then removed the skin. I also added some seasoning salt and because I live with a vegetarian I used a vegetarian "chicken stock". I made it once with a vegetable vegetarian stock but found that the flavor wasn't as rich. For special occasions I usually plate this "restaurant style" using a technique that a chef showed me. I add a small dollop of sour cream or creme fraiche to the middle of each soup bowl. Then I add a drop of balsamic vinegar to the middle of the sour cream and put a small peice of micro green (baby salad piece) beside it. It makes it look super fancy and doesn't alter the taste. Thanks Judi for this amazing recipe

Great soup! My husband and I loved it! Some of the things I did differently from the original recipe were: 1. Broiled the red peppers 2. Added Thyme 3. Used chicken bullion cubes instead of cans of chicken broth (bullion cubes tastes a lot better) 4. Added sea salt

Excellent soup! Note - don't put boiling hot soup in a blender with a plastic lid. It will explode. Ouch. Regardless the soup was phenomenal and we added a dollop of sour cream and some cilantro upon serving. I also added cayenne pepper and a dash of thyme. I plan on making it again tomorrow!

This was so perfect for stormy fall nights that I made it two days in a row. The second time I roasted the peppers on the grill and removed the skins to improve the soup's texture. The flavors were great roasted or unroasted. A wonderful soup!

Mine turned out a little thin so I cooked and added a butternut squash. It was so good I didn't even need to add the cream. An excellent simple recipe perfect for bread dunking!

Excellent superb fantastic wonderful. And I don't even LIKE bell peppers! I had a bunch to use up from a friend and went looking for a soup recipe. This one looked easy and the reviews were good. I doubled it (I had that many peppers) and added the cayenne suggested by other reviewers. Now I'm a changed woman - red bell peppers are GOOD when they're like this! It was more work than I imagined with the chopping sauteeing simmering pureeing (with my stick blender) and straining but man was it worth it. I'm making this one again and next time I'm making sure company is here to enjoy it - I look like a gourmet chef!

I am not sure about the flavor which surprises me because I love peppers. I did the recipe as follows. Won't use again

Red Pepper Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 5

Author : Judi

Ingredients

Instructions

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