Red Pepper Soup


4 red bell peppers
2 tb unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken broth (go to our search engine for chicken stock recipe)
1/2 cup half and half
kosher salt and fresh cracked black pepper to taste
This is a wonderful rich creamy soup that may be served hot or cold.


  • Roast red peppers on a foil lined pan in a 450 degree oven. Turn frequently to make sure peppers blister on all sides, about 20 minutes.
  • Put peppers in a paper or plastic bag and seal. The seam will loosen the skins, so they may be removed easily.
  • Peel and remove the stems and seeds.
  • Heat the butter in a medium sauce pan over medium heat.
  • Add the onions and garlic and saute until tender, about 5 minutes.
  • Add the red peppers, broth and onion mixture and red peppers to a blender or food processor and puree until smooth.
  • Pour the red pepper mixture into another sauce panĀ  over low heat and add the half and half.
  • Season with salt and pepper.




15 min


40 min


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