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My review
Red Pepper Soup
Judi
"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."
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Ingredients
55 m servings 188Original recipe yields 5 servings (4 to 6 servings)
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- US
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Directions
{{model.addEditText}} Print- Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
- Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
- Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 250322 Ratings
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Most helpful positive review
9/26/2007
I liked the simplicity of this recipe, but after reading the reviews I decided to make a few changes. I changed the butter to a pat of butter, the rest olive oil, I used nine very large, ripe, m...
Most helpful critical review
1/2/2011
I am not sure about the flavor which surprises me because I love peppers. I did the recipe as follows. Won't use again
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9/26/2007
I liked the simplicity of this recipe, but after reading the reviews I decided to make a few changes. I changed the butter to a pat of butter, the rest olive oil, I used nine very large, ripe, m...
3/1/2006
This recipe is much easier if you puree the soup using an immersion blender right in the soup pot, before adding the cream. Also, you can use chopped, frozen onions to save time. Lastly, for ...
1/21/2003
Just when I think that I can master easy recipes such as this, something happens that reminds me that I can be such a klutz in the kitchen! When it came time to "puree" the broth/peppers, I pour...
10/22/2008
This is the best Red Pepper Soup recipe I have ever made and my family loves it. I roasted the peppers first, and then removed the skin. I also added some seasoning salt and because I live with ...
1/13/2007
Great soup! My husband and I loved it! Some of the things I did differently from the original recipe were: 1. Broiled the red peppers 2. Added Thyme 3. Used chicken bullion cubes instead of can...
2/7/2011
Excellent soup! Note - don't put boiling hot soup in a blender with a plastic lid. It will explode. Ouch. Regardless, the soup was phenomenal and we added a dollop of sour cream and some cil...
10/29/2002
This was so perfect for stormy fall nights that I made it two days in a row. The second time I roasted the peppers on the grill and removed the skins to improve the soup's texture. The flavors w...
10/20/2006
Mine turned out a little thin, so I cooked and added a butternut squash. It was so good, I didn't even need to add the cream. An excellent simple recipe perfect for bread dunking!
10/9/2003
Excellent, superb, fantastic, wonderful. And I don't even LIKE bell peppers! I had a bunch to use up from a friend, and went looking for a soup recipe. This one looked easy and the reviews we...