Red Pepper Soup

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  • 2 tablespoons butter
  • 4 red bell peppers, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 24 fluid ounces chicken broth
  • 1/2 cup heavy cream
  • 1/8 teaspoon ground black pepper


Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.

Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.

Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.