• Servings 4
  • Prep 15 min
  • Cook 40 min
  • Cuisine
  • Skill Level

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.

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