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Red Pepper Soup

Red Pepper Soup

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Judi

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 {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

3xaday
265

3xaday

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, 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?

Pina
124

Pina

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 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!

DREGINEK
93

DREGINEK

7/23/2003

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! :)

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