Cream of Red Bell Pepper Soup

Cream of Red Bell Pepper Soup
Photo by Laura Johansen


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

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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