Roasted Red Bell Pepper Soup
By Kari Jaquith, Prizewinning Plates Winner
JUMP TO RECIPE
Difficulty: Easy
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4
Ingredients
- 1 medium onion, chopped
- 3 roasted, peeled, and seeded red bell peppers, sliced thinly
- 1/4 cup butter
- 2 1/2 cups chicken stock
- 1 1/2 teaspoons curry powder
- 1 cup heavy cream
Directions
Sauté onion in butter until soft. Add pepper slices and curry powder and cook for about 3 minutes. Add chicken stock, lower heat and simmer until peppers and onion are very soft, about 10 minutes. In batches put peppers, onions and stock into a blender and puree. Place pureed soup into saucepan, add cream and heat through gently. Add black pepper and salt to taste.
