Roasted Red Pepper Soup Recipe

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!

Enjoy!