Roasted Red Pepper Soup

May 3rd, 2009



  • 8 red bell peppers
  • 5 black peppercorns
  • 3 thyme sprigs
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2 cups diced onion
  • 1 tablespoon fresh garlic, minced
  • 4 cups chicken broth
  • 3 tablespoons white wine vinegar
  • ¼ teaspoon hot pepper sauce (Tabasco)
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 2 tablespoon chopped fresh chives


  1. Preheat broiler
  2. Cut peppers in half lengthwise; discards seeds and membranes. Place skin side up on a foil lined baking sheet;flatten with hand. Broil on high for 15 minutes or until blackened. Place in a zip lock bag, seal. Let stand for 15 minutes. Peel and chop.
  3. Place peppercorns, thyme and bay leaf on a double layer of cheesecloth, gather edges together and tie securely.
  4. Heat oil in a Dutch oven over medium high heat. Add onion and garlic, cook 15 minutes or until onion is lightly browned, stirring occasionally. Add peppers, cheesecloth bag, broth, vinegar and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag: stir in salt and black pepper.
  5. Place ½ of pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture in to a large bowel; repeat process with remaining soup. Return to Dutch oven and heat thoroughly.

To serve, sprinkle with chives.

Makes 6 servings.

Please Leave a Comment

First time commenters will have their comment moderated. Sorry.