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.
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.0