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Red Pepper Soup

Red Pepper Soup

Time: 1 hrs


  • 2 tablespoons butter
  • 4 red bell peppers, chopped
  • 4 garlic cloves, minced
  • 1 onion, chopped
  • 24 fluid ounces chicken broth or 24 fluid ounces vegetable broth
  • 1/2 cup heavy cream
  • 1/8 teaspoon ground pepper


  • 1 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.
  • 2 Pour in the broth, stirring well. Reduce heat to low and simmer for 30 minutes.
  • 3 Puree using a hand held immersion blender, or transfer to a blender and puree until smooth.
  • 4 Pour 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.


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