Red Pepper Soup

58.   Learn how to make 25 kinds of soup (2/25) (more info)

This was an easy to make soup that made a good side dish for our chicken. Next time I’ll probably add more seasoning to give it a little more flavor. All in all, this is something I’ll be making again.  Tara : 7.5/10 – Alex: 7/10

Makes 5 servings

• 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

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, or until tender.
2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. (I used a submersion blender and didn’t strain it and it worked out great)
3. 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.