Roasted Red Bell Pepper Soup with Star Anise

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


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