Cream of Red Bell Pepper Soup

Cream of Red Bell Pepper Soup
Photo by Laura Johansen


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

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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