Updates
Cape Cod Soups® offers its favorite recipes for soups and chowders online for free!! Take advantage and print out our recipes to try at home.
Roasted Red Pepper Soup
Sweet, mellow, and aromatic, we love this beautiful soup year round. Delicious in the summer made with peppers straight from our garden and still warm from the sun, or on cold winter nights when the vibrant color lifts our hearts and reminds us of the bright, sunny days to come...
Ingredients
- 6 red bell peppers
- 3 tablespoons butter
- 2 medium onions
- 1 medium potato
- 7 cups chicken broth
- 1 ripe avocado
- 4 ounces sour cream
- 1 teaspoon sugar
- Sea salt and fresh ground pepper to taste
Prep
- Clean the red peppers
- Remove the seeds and the stems
- Cut the peppers in half lengthwise
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Broil 6 of the pepper halves under a high flame until the skins are very black
- Put the peppers in a zip lock bag for 10 minutes to steam
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Remove the skins, coarsely chop, and set aside
- Coarsely chop the other 6 pepper halves
- Peel and coarsely chop the onions
- Peel and thinly slice the potato
- Peel and dice the avocado for garnish
Directions
In a large pot, melt the butter and sauté the onions until they are soft. Add the uncooked red peppers and the sugar. Cook for 5 minutes.
Add the roasted red peppers, the potatoes, and the chicken broth. Season with the sea salt and pepper. Bring to a boil.
Reduce the heat to medium. Simmer for about 30 minutes until the vegetables are tender. Remove from the heat and cool slightly.
In a food processor or blender, puree in small batches. Put all of the soup back in the pot and reheat gently.
If you like sour cream, you can add a little on top and then garnish with the diced avocado.
- If you like garlic, mince or press two cloves and sauté with the onions
Enjoy from Cape Cod Soups!
