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"The belly rules the mind."--Spanish Proverb

Cream of Red Pepper Soup Recipe

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This recipe for Cream of Red Pepper Soup is from The Cranmom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup olive oil
1 onion, chopped
6 red peppers, seeds & ribs removed, chopped
2 cloves garlic, chopped
2 jalapeño peppers, seeds removed under cold running water
1T fennel seed
¼ tsp thyme
1 bay leaf
2T fresh basil
¼ cup flour
49 oz.can of chicken stock (broth)
2 tomatoes, cubed
2 tsp tomato paste
½ cup half and half
1 ½ cup milk
Optional: pepper, pinch of sugar and a splash of sambuca
Directions:
Directions:
Heat the olive oil in a heavy pot (big enough to hold the batch of soup) over medium heat. Add the onion, red peppers, garlic, jalapeño peppers, and herbs. (You can chop the vegetables coarsely since you’ll end up blending the whole shebang anyway.) Sauté over low heat until peppers are wilted, about 10 to 15 minutes. Add the flour, stir the mixture, and sauté for about 5 minutes.

Add the chicken stock, whisking until the flour is absorbed into the stock. Add the tomatoes and tomato paste. Cook the soup over medium heat, partially covered, for 45 minutes.

Puree the soup (after it’s cooled some) in a blender. Return it to the pan and add the half n’ half and milk. Heat the soup. Add the optional ingredients if you want. I always forget to and the soup is already delicious.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours

 

 

 

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