Roasted Red Pepper Cream Soup Recipe #81771
A delicious blend of roasted red peppers, onion, garlic, basil and light cream
by Hag chef
40 min | 20 min prep
SERVES 6
- 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
- Roast peppers: Turn burner to high.
- Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
- When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
- Repeat with remaining peppers.
- Seed peppers and chop coarsely.
- Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
- Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
- Cook 3 minutes over high heat.
- Stir in stock and 1/4 cup cream and bring to a boil.
- Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
- Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
- Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.
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5 stars