Roasted Red Pepper Soup

Roasted Red Pepper Soup Recipe

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Lynnda Cloutier


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


★★★★★ 2 votes



  • ·
    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

How to Make Roasted Red Pepper Soup


  1. 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

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About Roasted Red Pepper Soup

Course/Dish: Vegetable Soup

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