Cream of Red Bell Pepper Soup

Cream of Red Bell Pepper Soup
Photo by Laura Johansen


  • ½ cup half and half
  • 2 teaspoons red wine vinegar
  • 1 tablespoon fresh thyme
  • fresh basil
  • 2 ½ pounds red bell peppers
  • 1/8 teaspoon cayenne pepper
  • 1 cup shallots
  • + 3 more ingredients
    • 2 garlic cloves
    • 1 tablespoon olive oil
    • 3 cups canned vegetable broth

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roas...

View full recipe at Epicurious


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