Cream of Red Bell Pepper Soup

Name: Cream of Red Bell Pepper Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper; 4 servings Sliced fresh basil; 1 Tbsp chopped fresh thyme; 2 garlic cloves, minced; 118 milliliters half and half; 1 Tbsp olive oil; 1 kilograms red bell peppers; 2 teaspoons red wine vinegar; 237 milliliters chopped shallots; 710 milliliters (or more) canned vegetable broth

You can never have too many soup recipes, so give Cream of Red Bell Pepper Soup A mixture of wine vinegar, basil, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, primal, whole 30, and vegetarian diet.

Instructions

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.

Ingredients you will need

Peppers

Equipment you will use

Broiler

Heat oil in heavy large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add shallots, garlic and thyme and sauté 3 minutes.

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Shallot

Garlic

Thyme

Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.

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Peppers

Pepper

Broth

Working in batches, purée soup in blender until smooth. Return to same pot.

Ingredients you will need

Soup

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Blender

Pot

Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls.

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Salt And Pepper