How to Cook Roasted Red Pepper Soup

Red Pepper Soup

Member

By mchapman
eHow Community Member

Article Rating:

(11 Ratings)

I tasted this soup at my cousins house, and WOW! it was great. It was serve warm with slices of very thin toasted garlic bread. It had a sweet taste and thick
broth which was excellent. It is easy to make and your family or guest will be impressed with your culinary skills.

Difficulty: Easy

Instructions

Things You'll Need:

6 large red bell peppers or 2 jars of roasted red peppers
1 package of sun dried tomatoes
2 tablespoons unsalted butter
½ cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups vegetable stock with a kick (see my ehow article)
2 cups heavy cream
2 tablespoons chopped fresh cilantro leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup sweet corn on the cob kernels, lightly roasted

Step 1

Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid, let cool and remove rub off the black skin with your fingers. Chop peppers and set aside
Step 2

In a large heavy soup pot on medium low heat sauté the butter, onions, and garlic until soft. Sauté the butter, onions, and garlic until soft. Add the red peppers, tomato paste, sun dried tomatoes and vegetable stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. In a separate bowl mix the cornstarch with a little cold water then add soup to thicken. Simmer 5 minutes, let cool slightly.
Step 3

Use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
Step 4

Cilantro-Lime Sour Cream

1 cup sour cream
1/2 lime, juiced
1 teaspoon finely minced fresh cilantro leaves
In a mixing bowl, whisk all ingredients vigorously until light and creamy