Creamy Red-Pepper Soup

17 Ratings
  • 5 2
  • 4 2
  • 3 6
  • 2 4
  • 1 3

Sent in by reader Jeanne Kersting of Bethesda, Maryland. For richer texture and a little tang, garnish with a dollop of sour cream or plain yogurt.

Everyday Food, November 2005

Gallery

Credit: David Loftus

Recipe Summary

prep:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Directions

  • In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.

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  • Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.

  • Remove bay leaf; puree soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives.

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Reviews (2)

17 Ratings
  • 5 2
  • 4 2
  • 3 6
  • 2 4
  • 1 3
Martha Stewart Member
09/22/2011
I have made this recipe several times for dinner parties. It is outstanding and always a big hit. I put a dollop of sour cream and fresh chives in the center before serving.
Martha Stewart Member
02/16/2009
Really good soup. But I used 4 ribs of celery, 2 carrots, and 2 red peppers. Easy, fast and tasty. Would make a nice first course for a dinner party.
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