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Red Pepper Soup
What a lovely way to get warmed up. A bowl of warm Red Pepper Soup with bread is a pure delight that is hard to beat.
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Course:
Main Dish, Snacks, Soup, Starter
Cuisine:
French
Keyword:
Advance, Dairy, Soup, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
People
Calories:
269
kcal
Equipment
Food Blender
Saucepan Large
Cook Mode
Prevent your screen from going dark
Ingredients
Metric
Imperial
4
large
red peppers
chop
1
large
onion
chop
4
cloves
garlic
mince
100
ml
double cream
25
g
butter
750
ml
chicken stock
salt
black pepper
ground
Instructions
This is so easy.
First, add the butter to a large saucepan on a medium heat and melt it.
Place the red peppers, onion and garlic into the saucepan and sauté for about 10 minutes until tender. They should be soft but not mushy.
Add the chicken stock to the pan and sti well to thouroughly mix.
Reduce heat to low and simmer the ingredients for about 30 minutes until it is piping hot and the flavours have had a chance to blend.
Carefully pour the mixture into a blender and purée until smooth. (or the texture you want)
Pour the soup back into the saucepan after passing it though a sieve to make it fine.
Return the saucepan over medium low heat.
Add the double cream stirring constantly and then add salt and pepper to taste.
After about 10 minutes, it will be ready to serve.
You can make this in advance and reheat when you want to.
Nutrition
Calories:
269
kcal
|
Carbohydrates:
22
g
|
Protein:
8
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
53
mg
|
Sodium:
331
mg
|
Potassium:
628
mg
|
Fiber:
4
g
|
Sugar:
12
g
|
Vitamin A:
5659
IU
|
Vitamin C:
214
mg
|
Calcium:
47
mg
|
Iron:
1
mg