Cream of Roasted Red Bell Pepper Soup

A few-two/three-years ago I went to a tasting for a donor dinner at a hotel in DC. One of the options we tasted was Cream of Roasted Red Bell Pepper Soup. It was awesome. A quick search back at my desk yielded about five recipes that all seemed really good. This is a mixture of all of those.

PS: All the times I've made this, it is devoured!

Cream of Roasted Red Bell Pepper Soup

2 1/2 lbs Red Bell Pepper
1 can of diced tomatoes
1 TB Olive Oil
1 Cup, Shallots, diced
2 Garlic cloves, minced
1 TB thyme, fresh or dried
1 TB oregano, fresh or dried
3 Cups, or more, canned broth (Vegetable or Chicken)

1/2 Cup of Cream
2 tsp, red wine vinegar
1/4 tsp, cayenne pepper

Char peppers over gas flame or in a broiler until blackened on all sides. Place in a bowl and cover tightly with plastic wrap or wrap in a paper bag. Let stand 10-20 minutes, this cooling period will make it easier to peel the peppers.

Peel, seed and slice the peppers.

Heat oil in heavy, large saucepan over medium heat. Add shallots, garlic, thyme and oregano, saute for three minutes. Add 3 cups of broth, vinegar, cayenne pepper, tomatoes and all the roasted peppers. Simmer uncovered until peppers are very soft, about twenty minutes.

Working in batches, puree soup in blender until smooth. Return to the same pot. Add cream. Rewarm soup, thinning with additional broth if needed. Season to taste with salt & pepper.


I like to also serve with some thin strips of sauteed chicken breast, for a little added protein.

Serves about four.

UPDATE 9/15/06: Click here for pictures of the peppers 'roasting.'