Roasted Red Pepper Soup Recipe

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Roasted Red Pepper Soup

Lynnda Cloutier


A delicious soup, with a touch of cream and the sweet goodness of red peppers.

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2 large red bell pepper
1 onion, chopped
2 tbsp. butter
4 garlic cloves, minced
1/2 tsp. dried thyme
salt and pepper to taste
1/2 cup white wine
1 can low sodium chicken broth, 10 oz
1 cup heavy cream

Directions Step-By-Step

Cut peppers in half lengthwise and remove seeds. Place cut side down on baking
sheet. Broil until sins are blackened. Remove peppers to a bowl and cover with
plastic wrap. Let stand for 5 minutes. Peel bell peppers and discard blackened
peels. Chop bell peppers. Sauté onion in butter in pan over medium heat until
tender. Stir in garlic, bell peppers, and thyme. Season with salt and pepper.
Stir in wine and heat to almost boiling. Reduce heat and stir in the broth and
cream. Simmer for 5 minutes. Remove form heat and let cool slightly. Puree soup
in blender. Return soup to pan. Cook for 5 minutes over medium heat. Serve at
once. Serves 3 to 4
Source: Marshes to Mansions

About this Recipe

Course/Dish: Vegetable Soup