Recipe

Sweet Red Pepper Soup

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Photo by The Internet Cooking Princess

This recipe was entered in the contest for Your Best Home Alone Dinner

This recipe was entered in the contest for Your Best Red Pepper Recipe
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The Internet Cooking Princess's Notes: I could live off of soup. When I was single, I used to make a big pot of soup all the time, devouring the leftovers over a few days. I recently decided to try my hand at a Red Pepper Bisque...
I could live off of soup. When I was single, I used to make a big pot of soup all the time, devouring the leftovers over a few days. I recently decided to try my hand at a Red Pepper Bisque. Then, as I was making it, I realized I had no seafood and not nearly enough cream to make a proper bisque come to fruition. A few quick improvisations later, I made a light but satisfying and sweet but savory red pepper soup. To celebrate my initial faux pas, I didn't even bother to strain the soup through a sieve, so I even got a few bits of red pepper along the way which were pretty tasty. I really do heart mistakes sometimes.

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Serves 4

1 Onion, chopped Ask a question about this ingredient

4 Cloves garlic, minced Ask a question about this ingredient

1 cup Carrots, shredded Ask a question about this ingredient

4 Red peppers, seeded and chopped Ask a question about this ingredient

2 cups Chicken stock Ask a question about this ingredient

2 cups Beef stock Ask a question about this ingredient

2 tablespoons Lime Juice Ask a question about this ingredient

1 teaspoon Paprika Ask a question about this ingredient

1 teaspoon Cayenne Ask a question about this ingredient

1 tablespoon Lime zest Ask a question about this ingredient

3/4 cups Heavy whipping cream Ask a question about this ingredient

Olive oil Ask a question about this ingredient

Kosher salt & pepper Ask a question about this ingredient

Meanwhile, start the soup by adding two tablespoons of oil and the chopped onion to a large pot or Dutch oven.
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Sauté the onions for a few minutes until translucent, then add the garlic and carrots.
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Sauté for another five minutes until the carrots become somewhat tender. Then, stir in the red peppers and tomato paste. Pour in the stock and bring to a boil.
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Stir in the lime juice, paprika, chili powder, and a tablespoon or two of salt. Reduce heat and let the soup simmer for about 15 minutes.
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After 15 minutes, take an immersion blender and puree the soup until it’s smooth. At which point, slowly pour in the heavy whipping cream while stirring. Reduce burner to low heat.
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Serve in individual bowls, sprinkling a little bit of the lime zest on top.
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2 Comments on Sweet Red Pepper Soup

Cordelia added over 2 years ago

Nice one, I have a similar recipe. I would recommend trying to roast the peppers first it does add nice depth and smokey aroma, though a little more work....