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.

Judi
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

187.9 calories; protein 4.8g 10% DV; carbohydrates 9.8g 3% DV; fat 14.6g 22% DV; cholesterol 44.8mg 15% DV; sodium 504.8mg 20% DV. Full Nutrition

Reviews (262)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/26/2007
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, meaty red peppers, roasted and peeled the peppers (and added one chipotle pepper). I used 24 oz of chicken and 16 oz. veg broth (Kitchen Basics brand) and added salt. Didn't sieve. Great results but I should have added another onion. Also, next time I think I would try adding a large pureed potato instead of the cream. The cream changed the color of the soup from a gorgeous red to a less-than-gorgeous orange. Tip: cook the vegetables, puree them, them put the puree in a kettle and add the broth--why puree hot broth? Read More
(312)

Most helpful critical review

Rating: 1 stars
01/03/2011
I am not sure about the flavor which surprises me because I love peppers. I did the recipe as follows. Won't use again Read More
(5)
335 Ratings
  • 5 star values: 224
  • 4 star values: 76
  • 3 star values: 20
  • 2 star values: 11
  • 1 star values: 4
Rating: 4 stars
09/26/2007
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, meaty red peppers, roasted and peeled the peppers (and added one chipotle pepper). I used 24 oz of chicken and 16 oz. veg broth (Kitchen Basics brand) and added salt. Didn't sieve. Great results but I should have added another onion. Also, next time I think I would try adding a large pureed potato instead of the cream. The cream changed the color of the soup from a gorgeous red to a less-than-gorgeous orange. Tip: cook the vegetables, puree them, them put the puree in a kettle and add the broth--why puree hot broth? Read More
(312)
Rating: 5 stars
03/01/2006
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 a nice flavor, roast the peppers ahead of time in a foil pan or foil-lined roasting pan in a 450 degree oven, turning once or twice until brown and puffy on all sides. Cool, peel, remove stems, and as many seeds as you can. Add to sauteed onions and garlic and proceed with the recipe. Cayenne pepper is great in this, as suggested by others. THANK YOU! Read More
(148)
Rating: 5 stars
07/23/2003
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 poured it into my handy dandy blender that has never failed me when making my morning smoothies and other tasty treats, and like a smart person should, I put my hand over the lid and turned it on and....WHOOSH!!! Almost half the batch exploded all over the kitchen (Keep in mind...this stuff is hot from the stovetop!)!! It was on the walls, all over the countertop and I looked like a red pepper threw up on me! You should have seen the eyes on my family! After ensuring noone was hurt, (cuz that stuff was HOT!!) we all had a great laugh. What WAS left (about two bowls worth) was very good. In fact, the soup was VERY good. It has a tomato soup substance but with a refined and elegant taste. However, next time, I'll find my "safer" hand mixer...as this soup WILL be repeated and I'll leave my blender in the cupboard! Thank you for the recipe submission Judi...and the laugh! :) Read More
(109)
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Rating: 5 stars
10/23/2008
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 a vegetarian I used a vegetarian "chicken stock". I made it once with a vegetable vegetarian stock but found that the flavor wasn't as rich. For special occasions I usually plate this "restaurant style" using a technique that a chef showed me. I add a small dollop of sour cream or creme fraiche to the middle of each soup bowl. Then I add a drop of balsamic vinegar to the middle of the sour cream and put a small peice of micro green (baby salad piece) beside it. It makes it look super fancy and doesn't alter the taste. Thanks Judi for this amazing recipe Read More
(82)
Rating: 5 stars
01/14/2007
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 cans of chicken broth (bullion cubes tastes a lot better) 4. Added sea salt Read More
(55)
Rating: 5 stars
02/09/2011
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 cilantro upon serving. I also added cayenne pepper and a dash of thyme. I plan on making it again tomorrow! Read More
(39)
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Rating: 5 stars
01/13/2003
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 were great roasted or unroasted. A wonderful soup! Read More
(38)
Rating: 5 stars
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! Read More
(33)
Rating: 5 stars
10/10/2003
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 were good. I doubled it (I had that many peppers) and added the cayenne suggested by other reviewers. Now I'm a changed woman - red bell peppers are GOOD when they're like this! It was more work than I imagined with the chopping sauteeing simmering pureeing (with my stick blender) and straining but man was it worth it. I'm making this one again and next time I'm making sure company is here to enjoy it - I look like a gourmet chef! Read More
(32)
Rating: 1 stars
01/03/2011
I am not sure about the flavor which surprises me because I love peppers. I did the recipe as follows. Won't use again Read More
(5)