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

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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