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January 20th 2010
archived under: Featured, Grain Free, Meatless, Recipes, Soups

All right, I know this photo is not the most flattering one I’ve taken, but the soup was so amazing I can’t wait until the next time I make it to take a better photo for you… just thank my iPhone camera for allowing you to see the recipe at all. Then go out and buy the ingredients because you’ll want to make it TODAY if at all possible. Or at least add it to your menu plan for next week.

Creamy Roasted Red Pepper Soup

Note: A lot of liquid evaporated from mine while I was cooking it because I wasn’t really paying much attention, so this recipe made 2 bowls of soup for me but may make more if you are more vigilant about not allowing the steam to escape! In any case, I would definitely double the recipe next time in the hopes of having leftovers…

You will need:

  • 3 Tbsp butter
  • 1 1/2 onion, chopped
  • some minced garlic – I used maybe a teaspoon from a jar
  • 3-4 red bell peppers, roasted, cut into smallish chunks
  • 3 1/2 cups chicken stock
  • basil – as much or as little as you like. Fresh is best, but I just had dried and it worked fine.
  • 1 Tbsp lemon juice
  • 1/2 cup heavy cream
  1. Melt the butter in your soup pot and throw in the onions. Saute them until they’re translucent and soft. When they start getting bits of brown color, dump in the garlic.
  2. Saute the onions and garlic together for several minutes.
  3. Add broth and peppers and bring to a boil.
  4. Reduce heat to medium-low, cover, and simmer at least 30 minutes.
  5. Add lemon juice and basil (save some basil for garnish) and blend with an immersion blender. If you don’t have an immersion blender you can do it in batches in a food processor or a regular blender.
  6. Stir in the cream, and if necessary, place back on the burner to warm (we were eating it right away though, and the cream cooled it to the perfect temperature).
  7. Taste, and season with salt and pepper if you’d like. We didn’t… it tasted amazing “as is.”

The flavor in this little bowl of soup was simply incredible… so many different flavors and I could taste every one. It’s a very “deep” soup and would definitely be an easy way to impress any guest.





Pauline (1 comments)

“Creamy Roasted Red Pepper Soup – Joyful Abode” was a wonderful post,
can’t help but wait to examine alot more of
ur blogs. Time to squander several time
on the net lmao. Thanks for your time -Gita
Pauline recently posted… Pauline




Corey (1 comments)

I actually used 2 full onions. Four large red peppers. 5 cups of chicken stock and then added can of tomato purée. Used about a teaspoon of chili pepper to give it a kick. Then added the full small container of heavy cream. Turned out great I would definetly do this again.




Sarah (1 comments)

I just tried this recipe, following it exactly as it’s written here…. YUMMMMM!!! I had 3 red bell peppers about to go bad if I didn’t use them, so I found your site explaining how to roast them in the oven and then this recipe for what the heck to do with them. I love that it is so simple (I’m an amateur!) and tastes like it has more ingredients than it does (I don’t do recipes with more than, say, 10 ingredients– too expensive!). Have you tried it cold? I’m also wondering how it would be spicy, with crushed red peppers or a dash of tabasco, and with sliced avocados on top to garnish. I bet this is a versatile recipe and I’m going to experiment… it’s just fabulous though, the way you have it here. Thank you! P.S. what an adorable baby!!!




Carla (3 comments)

didn't have any heavy cream so i substituted so plain low-fat yogurt and it turned out great! thanks for the recipe!




JoyfulAbode (1044 comments)

Heavy cream makes most things yummier! haha.




JoyfulAbode (1044 comments)

Hi there! So glad my blog delights you!

I wouldn't use yellow or green peppers…definitely not green anyway. red peppers have a much sweeter flavor than green ones. Yellow and orange bell peppers are also on the sweeter side so they might do okay (maybe mixed with a red pepper or two?) but I feel like green would just be wrong in this recipe.
That's my non-scientific response… for what it's worth (may not be worth much. haha).




JoyfulAbode (1044 comments)

Heavy cream makes most things yummier! haha.




JoyfulAbode (1044 comments)

Heavy cream makes most things yummier! haha.




JoyfulAbode (1044 comments)

Hi there! So glad my blog delights you!

I wouldn't use yellow or green peppers…definitely not green anyway. red peppers have a much sweeter flavor than green ones. Yellow and orange bell peppers are also on the sweeter side so they might do okay (maybe mixed with a red pepper or two?) but I feel like green would just be wrong in this recipe.
That's my non-scientific response… for what it's worth (may not be worth much. haha).




indayluvs (6 comments)

i just discovered your blog to my great delight!! yay!

this recipe sounds absolutely delicious! normally, i don't like peppers but this seems like a great way to get more veggies in my diet! i'm unfamiliar with the tastes of different peppers, could yellow or green bell peppers be substituted for the red in this recipe?

thank you again!!




Tiffany (2 comments)

Yay! I'm so glad ya'll liked it. Bet the heavy cream made it even yummier. –Tiff :)






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