Cream of Red Bell Pepper Soup

Cream of Red Bell Pepper Soup
Photo by Laura Johansen


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

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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