This red pepper soup is a light and creamy puréed soup that surprises 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.
Ingredients
- 2 tablespoons butter
- 4 reds bell peppers , chopped
- 1 onion , chopped
- 4 cloves garlic , minced
- 24 fluids ounces chicken broth
- 0.5 cups heavy cream
- 0.13 teaspoons ground black pepper
Instructions
-
1
Gather all ingredients.
-
2
Melt butter in a large saucepan over medium heat. Sauté red bell pepper, onion, and garlic in butter until tender, 5 to 10 minutes.
-
3
Stir in chicken broth, reduce heat to low, and simmer for 30 minutes. ]
-
4
Transfer to a blender and purée until smooth.
-
5
Strain soup through a strainer into the saucepan. Stir in heavy cream and black pepper. Cook over medium-low heat until warmed through, 5 to 10 minutes.
Nutrition Facts
Per serving
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