Roasted Red Pepper Cream Soup

Hag chef's Note:

A delicious blend of roasted red peppers, onion, garlic, basil and light cream. This can also be made with jarred roasted red peppers, but definitely worth the effort to roast them.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 6 large red bell peppers
• 2 tablespoons olive oil
• ½ cup coarsely chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon chopped basil , plus basil chiffonade, for garnish
• salt
• ¼ teaspoon cayenne
• black pepper
• 4 cups chicken stock
• 1 cup light cream

Directions:

1. Roast peppers: Turn burner to high.
2. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly.
3. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away.
4. Repeat with remaining peppers.
5. Seed peppers and chop coarsely.
6. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
7. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan.
8. Cook 3 minutes over high heat.
9. Stir in stock and 1/4 cup cream and bring to a boil.
10. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes.
11. Purée red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes.
12. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.

Reviews

[snow2000]

tastes like liquid sunshine! we can't get enough of this soup!!

[Chriz]

Very good. Next time I will use 4 peppers instead of 6, as the peppers I used were very strong & I prefer a more subtle flavor.

[2tasty]

it tops my favorite list thankyou 4 such a yummy soup