Red Pepper Soup

1 hour



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4 195


Adjust Servings
3/4 cup olive oil
2/3 cup flour
1 1/2 cup chopped onions
8 cup chicken broth
4 tbsp fennel seeds
2 tsp chicken base / chicken bouillon cubes
1 tsp thyme
2 chopped tomates
2 bay leaves
1/3 cup chopped garlic
1 tsp sugar
4 tsp basil
1 cup heavy cream
4 red bell peppers chopped
1 green bell peppers chopped
1 jalapeno pepper finely chopped
salt and pepper for taste



Heat olive oil and then add onions, fennel seeds, thyme, bay leaves, garlic, basil, red peppers, green peppers, and jalapeno.
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Sauté until wilted, about 10 minutes. Add flour and cook for 10 minutes. Do not burn.
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Add chicken broth and chicken base, whisk until smooth. Add tomatoes and tomato paste.
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Simmer 30 minutes. Add sugar and cream.
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Simmer for 5 minutes and serve.
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