Roasted Red Pepper Soup


Roasted Red Pepper Soup

A comforting soup for any day of the week!

Servings 6


4 roasted red bell peppers (cut into dices)

1 medium onion (diced)

1 medium carrot (diced)

3 cloves garlic (minced)

1 cup dry white wine

2 cups chicken stock

3 cups heavy cream

1 tbsp cayenne pepper (or to taste)

Salt and Pepper (to taste)

Chopped chives (for garnish)


  1. Sauté garlic, peppers, and vegetables in pot on medium high until onions are translucent.  Season with salt, pepper, and cayenne.
  2. Pour wine into pot, and cook on high until wine is nearly evaporated (approx. 5 min.)
  3. Add chicken stock and bring back up to boil.
  4. Reduce heat to low simmer and add cream.  Stir well.
  5. Turn off heat. In a blender, ladle in soup (in batches) and liquefy until fully pureed.
  6. Once completely pureed to desired consistency. Using a sieve (or strainer), pour soup to remove chunks, place back into pot. Simmer uncovered for another 15minutes and taste.  Re-season with salt or cayenne pepper as necessary.
  7. Garnish with chopped chives and serve hot.

Options: Add cheese crisp or croutons to top of soup during plating.  Add more cream for a creamier flavor.

  1. Looks simply amazing.

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