I bought a gorgeous pack of red peppers at Costco the other day. We’ve been eating them raw (the kids favorite), cooked with some onions and scrambled with eggs for breakfast. Mmm…. Tonight I used up the last 4 with a red pepper soup. The kids thought it was good but just a tad too spicy for them, so if you have kids not used to spicy stuff you might want to cut back on the cayenne.
Red Pepper Soup
- 3 Tbs olive oil
- 1 onion, diced
- 1 carrot, peeled and chopped
- 1-2 stalks celery, chopped
- 4 red peppers, deveined and seeded and chopped into 1" pieces
- 1/4 tsp cayenne less next time!
- 4 cups chicken broth
- salt to taste
- pepper to taste
- 1/4 cup cream I used half and half
- sour cream for garnish
- Heat the oil in a soup pot and then cook the onion, carrot, and celery about 8 minutes, stirring periodically. While they're cooking, you can fix the red peppers.
- Add the cayenne and red peppers to the pot and stir, then stir in the chicken broth. It should be enough to cover the vegetables. If not, add a bit of water. Bring to a boil, then reduce to a simmer, cover partway, and cook 3o minutes or so. Turn the heat to low.
- Use an immersion blender to blend the soup until smooth. You can also put it in a stand blender, 2 cups at at time and blend but be careful as it's quite hot. I love the immersion blender I have for soups.
- Blend in the cream and taste. Add salt and pepper as necessary. How much you need to add depends on your taste buds and your chicken broth.
- Serve with a dollop of sour cream (or creme fraiche) in each bowl.