Soup is good food! Nothing warms the soul and satisfies the need for a home cooked meal like a fresh pot of soup and my recipe for Roasted Red Pepper Soup with Crème Fraîche is a real winner.
I love soups and could live on them from the first day of September to the last day in May! Roasted Red Pepper is hands-down my favorite.
Soups in general are packed with vegetables making them both nutritious and economical. Soup is what I like to call a one-pot-wonder; a dish that can be made from start to finish in one pot. I love meals like this because clean-up is a breeze.
To make this vibrant pot of goodness, cook onions, celery and garlic in a bit of butter until they are tender. Add red peppers that have been roasted and diced along with chicken stock, sun-dried tomatoes and a bay leaf to the pot. Let the soup come to a boil and simmer about 10 minutes before removing the bay leaf and adding cream. Use an immersion blender to create the amazing silky texture.
I highly recommend that you double the recipe and share a few coups with someone you love!
Red Pepper Soup with Crème Fraîche
3 large red bell peppers that have been roasted; skins removed
2 tablespoons butter
1 small red onion chopped
2 stalks celery coarsely chopped
1 glove garlic pressed
½ cup chopped sun-dried tomatoes
1 bay leaf
5 cups chicken broth
½ cup heavy cream
Salt to taste
½ cup crème fraîche for garnish
Melt butter over medium heat in a soup pot. Add onions and celery and cook until soft about 5 minutes. Add garlic and cook 1 minute more. Chop red peppers into 1-inch pieces and add to the pot. Add remaining ingredients reserving crème fraiche. Cook until mixture comes to a boil. Reduce heat and simmer for 10 minutes. Remove bay leaf and puree until very smooth using and immersion blender. Serve in small bowls with a dollop of crème fraîche.
Soup is good food and it warms the soul, so make some today or check out my recent post for Chicken Lentil Soup!