Roasted Red Bell Pepper Soup with Star Anise

Roasted Red Bell Pepper Soup with Star Anise
Photo by Martha Holmberg


  • 7 red bell peppers, roasted, peeled, and seeded; juices reserved
  • ¼ cup olive oil
  • ½ tsp. freshly ground black pepper; more to taste
  • 12 leaves fresh basil
  • 4 cloves garlic, chopped
  • 2 qt. homemade or low-salt chicken broth
  • 1 tsp. kosher salt; more to taste
  • + 6 more ingredients
    • 2 pods (or 1-½ tsp. broken pieces) star anise
    • 1 cubic inch fresh ginger (about ½ oz.), peeled and chopped
    • 2 medium carrots, peeled and chopped (about 4 oz. chopped)
    • 4 large onions (about 24 oz. total), chopped
    • Extra-virgin olive oil and sherry vinegar (optional)
    • Pinch cayenne

Heat the 1/4 cup olive oil in a 6-qt. soup pot over medium heat. Add the onions, garlic, ginger, and carrots and sauté until very soft but not browned, 20 to 25 min. Add the broth and turn the heat to high. Add the roasted peppers and any reserved juices, as well as the star anise, salt, pepper,...

View full recipe at Fine Cooking


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