- 2 tablespoons butter
- 4 red bell peppers, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 24 fluid ounces chicken broth
- 1/2 cup heavy cream
- 1/8 teaspoon ground black pepper
- Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
- Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
- Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
03/30/2017
recipepes.com
Red Pepper Soup, recipe
PT15M
PT1H
5
455 calories
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