Cream of Red Bell Pepper Soup

Cream of Red Bell Pepper Soup
Photo by Laura Johansen


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

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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