Roasted Red Bell Pepper Soup with Star Anise

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


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