red pepper soup
Recipe type: soup
  • 2 red bell peppers (yellow and orange peppers work just as well) (or use jarred roasted peppers and skip Step 1)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2½ cups chicken stock (or vegetable stock)
  • 8 ounces ripe tomatoes, peeled and seeded (I used canned fire-roasted tomatoes)
  • salt and pepper, to taste
  • 2 tablespoons cream or milk (optional)
  1. Preheat broiler. Rinse peppers and cut in half, discarding the seeds. Place, skin side uppermost, on a sheet of foil in a broiler pan under the broiler. Broil for 5-10 minutes, until skins have blackened and blistered. If using a gas range, place uncut peppers directly on range and blacken as above. Remove skins with edge of spoon and roughly chop.
  2. Heat oil in pan and saute onion and garlic for 5 minutes, until transparent.
  3. Add chopped peppers and stock.
  4. Roughly chop tomatoes and add to pan with salt and pepper. Boil then cover and simmer gently for 15 minutes, and peppers will be soft).
  5. Cool and puree in food processor or blender.
  6. Serve soup hot or cold. If cold, chill at least one hour. Serve swirled with cream or milk. I often forget to add the cream and the soup doesn't miss out on flavor without it. Serves 4 people or one Story.
Recipe by story of a kitchen at