Description
This is a light and creamy pureed soup which will surprise those who didn’t realize they were pepper lovers at heart. It’s a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.
Ingredients
- 2 tablespoons butter
- 4 red bell peppers, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 24 fluid ounces chicken broth
- ½ cup heavy cream
- ⅛ teaspoon ground black pepper
Instructions
- Melt butter in a large saucepan over medium heat. Sauté red bell pepper
- onion
- and garlic in butter until tender
- 5 to 10 minutes.
- Stir in chicken broth
- reduce heat to low
- and simmer for 30 minutes. Transfer to a blender and purée until smooth.
- Strain soup through a strainer into the saucepan. Stir in heavy cream and black pepper. Cook over medium-low heat until warmed through
- 5 to 10 minutes.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 5