Roasted Red Bell Pepper Soup with Star Anise

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


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

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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