This is the first soup I ever made and by far my favorite. I don’t remember where I got the recipe (probably online somewhere) but I made some modifications to it to suit my tastes. The original recipe didn’t roast the peppers, but I thought it brought out the sweet flavor better when roasted.
Ingredients:
2 Tbsp butter
4 red bell peppers
1 onion, chopped
4 cloves of garlic, minced
24 oz chicken or vegetable broth
½-cup heavy cream
½ tsp black pepper
Cut the red peppers in half and remove the seeds. Flatten the peppers by gently pushing down on them and place them on a lightly greased baking sheet. Roast the peppers in a 400-degree oven for about 20 minutes or until the skins begin to blacken.
In a saucepan melt the butter over medium heat. Place the onion and the garlic in the saucepan and sauté for 5 to 10 minutes, or until tender. Once soft pour in the chicken broth, stir well, reduce the heat to low and simmer for 20 minutes.
Place the roasted red peppers and chicken broth mixture in a blender and gently pulse until smooth. Or use a hand blender to puree.
Return the mixture to the saucepan over medium low heat. Stir in the heavy cream and the black pepper and allow to heat through, about 5 minutes.
Serves 4
