Cream Of Red Pepper Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 1/2 lbs red bell peppers
• 1 tablespoon olive oil
• 1 cup shallot, chopped
• 1 tablespoon fresh thyme, chopped
• 3 cups canned vegetable broth (or more)
• 1/2 cup half-and-half
• 2 teaspoons red wine vinegar
• 1/8 teaspoon cayenne pepper
• fresh basil, sliced

Recipe

• 1 char peppers over gas flame or in broiler until blackened on all sides.
• 2 enclose in paper bag and let stand 10 minutes.
• 3 peel, seed and slice peppers.
• 4 heat oil in heavy large saucepan over medium heat.
• 5 add shallots, garlic and thyme and sauté 3 minutes.
• 6 add 3 cups broth and all but 4 slices of roasted pepper.
• 7 simmer uncovered until peppers are very soft, about 20 minutes.
• 8 working in batches, purée soup in blender until smooth.
• 9 return to same pot.
• 10 add half and half, vinegar and cayenne pepper.
• 11 rewarm soup, thinning with additional broth, if desired.
• 12 season to taste with salt and pepper.
• 13 ladle soup into bowls.
• 14 garnish with reserved pepper strips and basil.