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Roasted Red Pepper Soup

posted by 4 years ago


6 large onions, cut into quarters

1 head garlic, cloves separated and peeled

4 c. chicken stock

1 ½ tsp. dried thyme

1 tsp. coarse black pepper

1 tsp. kosher salt

4 Tbs. unsalted butter

6 large red bell peppers, cored seeded and halved lengthwise

1 c. chicken stock

3 c. heavy whipping cream


Preheat the oven to 350° F. Place first 7 ingredients in baking pan and cover with aluminum foil. Bake for 1 ½ hours. Stir once or twice while it is baking. Remove from the oven and puree in batches in food processor; set aside. Preheat the broiler. Line a baking sheet with aluminum foil. Lay the pepper halves, cut side down, on the foil, and broil 2 inches from the heat until well charred, 8 to 10 minutes. Transfer the peppers to a ziploc bag and seal the bag. Allow the peppers to steam in the bag for 10 minutes then remove them from the bag, and slip off and discard the skins. Add the peppers, 1 c. chicken stock and whipping cream to food processor and puree. Combine red pepper and onion purees, heat (do not boil) and serve. Can be made 2-3 days ahead.

tags:  roasted red pepper soup, soups
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