Roasted Red Bell Pepper Soup with Star Anise

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


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