Nan's Recipes: Red Bell Pepper Soup

Red Bell Pepper Soup


The next time you see red bell peppers on sale, get some to make this soup. I double or triple the recipe and freeze in zip-lock bags. Sometimes I take a chunk and add it to another soup, like tomato or onion to add a little complexity to the flavor. Also, I sometimes add left-over noodles or rice for a more filling soup.

This makes 4 to 6 servings:

  • 6 sweet red bell peppers
  • 1 large red onion, chopped
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 1 cup light cream
  • salt and pepper, to taste
  • a dash or two of hot sauce, to taste
  • salt, to taste

Cut peppers in half, removing all the seeds. Chop in chunks.

In large saucepan, heat the oil and saute the onions and peppers for 5 minutes.

Add white wine and deglaze the pan. Add chicken stock and simmer 15 minutes. Puree. Add cream and salt and pepper to taste. Serve.




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No unauthorized reproduction. Thank you. Text by Nan. Photos Copyright ©2001 Nan Hamilton