Roasted Red Pepper Soup

One of my favorite soups is Roasted Red Pepper. I rarely make this at home because the cost of red peppers is usually not very cheap and using all of my peppers for soup is a big sacrifice. Last week the grocery store had a whole bag for less than $3.50 so I finally made soup.

First start out with about 5-7 peppers. Cut the peppers lengthwise into sections, remove seeds, and lay skin side up on a foil lined pan.
Next peel a yellow onion and cut crosswise into 4 equal sections. Lay the onion on the tray with the peppers and brush with olive oil.


Roast under the broiler in the oven for 6-8 minutes until the peppers are charred and the onions start to turn black on the edges.

Once they come out of the oven fold up the sides of the foil to form a little pocket. Let everything rest for about 10 minutes.


Peel off the skin of the peppers using a paring knife and discard.


In a pot, stir together about 2-3 cups of chicken stock, peppers and onions, 2 minced garlic cloves, 2 tbsp. tomato paste, 1/2 tsp. salt, and 1/4 tsp. red pepper flakes

Bring everything to a boil, reduce the heat to low, cover, and simmer until slightly thickened.

Puree the soup in the blender.



Add about 3/4 to 1 cup heavy cream and heat through.

Garnish with fresh basil and serve. I made homemade rye rolls to go along with our soup. Perfect for a chilly winter night!