Cream of Red Bell Pepper Soup

Cream of Red Bell Pepper Soup
Photo by Laura Johansen


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

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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