Soup Time!
Mon, 01/17/2011 - 8:29pm
I had all these red peppers laying around so I made this soup & it was amazing!
2 tablespoons butter or olive oil (I used a mix of both)
4 red bell peppers, roasted & chopped
1 onion, chopped
4 cloves garlic, minced
24 ounces chicken broth or vegetable broth
1/2 cup heavy cream
salt, black pepper and cayenne pepper to taste.
You don't have to roast the red peppers, I just prefer them roasted.
1. Melt the butter in a large saucepan over medium heat. Place the roasted red bell peppers, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
2. Pour in the chicken or vegetable broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
3. Stir in the heavy cream salt, black pepper & cayenne pepper and allow to heat through, about 5 to 10 minutes.
Add a dollop of sour cream if you want and some oyster crackers or croutons & enjoy!
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