Roasted Red Bell Pepper Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 30-60 minutes
Ingredients:
3 roasted red bell peppers, cleaned with seeds removed and coarsely chopped
2 cloves garlic, minced
1 large Spanish onion, minced
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 stick butter
2 cups chicken stock or clear vegetable stock
1 cup heavy cream, warmed
salt and pepper, to taste
8 fresh basil leaves for garnish, thinly sliced
Directions:
In a medium size heavy-bottomed pan, melt the butter at medium high heat. Add the onion, carrot and celery and saute.
Once vegetables have slightly softened, lower the heat to medium and add the garlic and continue to cook until vegetables have completely softened, approximately 10 minutes. Be careful to stir frequently as to not let the bottom burn.
Add the peppers and continue to cook for another 10 minutes. Add the stock and approximately 1 teaspoon salt and 1/2 teaspoon black pepper or to taste and stir.
Puree the ingredients either with a hand held blender or food processor or pour ingredients into a blender. Once ingredients have been pureed, return to the pot and remove from heat. Add the warmed cream and stir until incorporated.
Divide the soup immediately into individual bowls and top with the sliced basil leaves. Add one more crack of the pepper grinder and serve immediately, preferably with a good piece of rustic bread.
Recipe Location: https://www.cdkitchen.com/recipes/recs/242/Roasted_Red_Bell_Pepper_Soup46583.shtml
Recipe ID: 789
Nutrition:
per serving: 203 calories, 23g fat, 0g carbohydrates, 0g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.