Roasted Red Bell Pepper Soup with Star Anise

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


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

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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