Roasted Red Bell Pepper Soup with Star Anise

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


  • 1 tsp. kosher salt; more to taste
  • 2 qt. homemade or low-salt chicken broth
  • 2 pods (or 1-½ tsp. broken pieces) star anise
  • 4 cloves garlic, chopped
  • 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
  • + 6 more ingredients
    • Extra-virgin olive oil and sherry vinegar (optional)
    • 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
    • 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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