For a vegan version, substitute the butter with olive oil and the chicken broth with vegetable broth. Use a plant-based cream alternative for the heavy cream. Roasting the red bell peppers before adding them to the soup will enhance their sweetness and add a smoky depth of flavor. To roast, halve the peppers, remove the seeds, and place them skin-side up on a baking sheet. Broil until the skins are blackened, then transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins and proceed with the recipe. If the soup is too thick, add a little more chicken broth to reach your desired consistency. If it's too thin, simmer for a few more minutes to allow it to reduce slightly. This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Red Pepper Soup
-
PREP TIME15 mins
-
COOK TIME40 mins
-
TOTAL TIME55 mins
-
SERVING5 People
-
VIEWS1.1K
Unearth the hidden depths of red bell peppers in this velvety, light, and creamy purée. Even self-proclaimed pepper skeptics will find themselves enchanted by its simple elegance. The sweetness of ripe red peppers is perfectly balanced by a rich, creamy base. A swirl of sour cream adds a touch of tang and sophistication.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate10 g
-
Cholesterol45 mg
-
Fiber2 g
-
Protein5 g
-
Saturated Fat9 g
-
Sodium505 mg
-
Sugar5 g
-
Fat15 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Gather all your ingredients for a seamless cooking experience. (Prep time: 5 minutes)
02 Step
Recipe View 10 mins In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Add the chopped red bell peppers, onion, and garlic. Sauté until the vegetables are tender and slightly caramelized, about 8-12 minutes, stirring occasionally. This step is crucial for developing the soup's rich flavor.
03 Step
Recipe View 30 mins Pour in the chicken broth, bring to a gentle simmer, then reduce the heat to low. Cover and simmer for 30 minutes, allowing the flavors to meld and deepen.
04 Step
Recipe View 5 mins Carefully transfer the soup to a high-powered blender. Purée until completely smooth and velvety. Be cautious when blending hot liquids; vent the blender lid to prevent pressure buildup.
05 Step
Recipe View 2 mins For an extra-silky texture, strain the soup through a fine-mesh sieve back into the saucepan. This step removes any remaining bits of pepper skin or seeds.
06 Step
Recipe View 6 mins Stir in the heavy cream and black pepper. Gently heat over medium-low heat until warmed through, about 5-7 minutes. Avoid boiling, as this can cause the cream to separate.
07 Step
Recipe View 2 mins Ladle the soup into bowls and garnish with a dollop of sour cream or crème fraîche, and a scattering of fresh basil leaves, if desired. Serve immediately and savor the moment.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Alicia Senger
May 23, 2025My kids even loved it! A great way to sneak in some extra veggies.
Sheila Leannon
Feb 6, 2025I made this last night and it was amazing! So simple, yet so flavorful. The roasting tip is a game changer!
Katrina Kilback
Aug 1, 2024I've always hated red pepper soup until I tried this recipe. The sour cream garnish is a must!