How To Make Roasted Red Pepper Soup

Start with bright red bell peppers, wash them well, and place them on the grill.

Grill the peppers until they are nicely charred, turning them to avoid burning.

Once charred, place the peppers in a Ziploc bag or bowl and cover with plastic wrap to steam for easier peeling.

Let the peppers sit for about 15 minutes to cool and loosen the skins.

Peel the skins off the peppers, rinse them under cold water, and remove the seeds and stems.

Reserve any liquid that collects from the peppers as it is flavorful and can be used in the soup.

Chop 1 onion roughly, as it will be pureed later.

In a pan, melt 1 tablespoon of butter over medium heat.

Add the chopped onion to the melted butter and sauté until softened, being careful not to brown them too much.

Add chopped garlic to the onions and sauté until fragrant.

Add the grilled and peeled red peppers to the pan along with the reserved liquid, chicken stock, cream, and dried oregano.

Bring the mixture to a simmer and cook for a few minutes to meld the flavors.

Use an immersion blender to puree the soup until smooth.

Taste and adjust seasoning with salt and pepper as needed.

Serve the soup garnished with chives.

Equipment Needed

Spice Level:

Dietary