LOCATION: Recipes >> Soups >> Cream Bell Pepper 02
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Cream Bell Pepper 02
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Cream of Red Bell Pepper Soup
2 1/2 pounds red bell peppers
1 tablespoon olive oil
1 cup chopped shallots
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
3 cups (or more) canned vegetable broth
1/2 cup half-and-half
2 teaspoons red wine vinegar
1/8 teaspoon cayenne pepper
Sliced fresh basil
Char peppers over gas flame or in broiler until blackened on all
sides. Enclose in paper bag and let stand 10 minutes. Peel, seed,
and slice peppers.
Heat oil in heavy large saucepan over medium heat. Add shallots,
garlic, and thyme; saute 3 minutes. Add 3 cups broth and all but
4 slices of roasted pepper. Simmer uncovered until peppers are very
soft, about 20 minutes. Working in batches, puree soup in blender
until smooth. Return to same pot. Add half-and-half, vinegar, and
cayenne pepper.
Reheat soup, thinning with additional broth, if desired. Season to
taste with salt and pepper. Ladle soup into bowls. Garnish with
reserved pepper strips and basil.
Yield: 4 servings
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