Sweet red pepper soup recipe

Sweet Red Pepper Soup recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This sweet red pepper soup recipe is a delightful and flavorful option for those looking to indulge in a comforting bowl of soup. Made with fresh red peppers, this recipe offers a perfect balance of sweetness and tanginess. With just a handful of ingredients, it is easy to prepare and can be enjoyed as a light lunch or a delicious appetizer. The vibrant red color of the soup adds a visual appeal to any meal.

Keywords: sweet red pepper soup, recipe, flavorful, easy to prepare, vibrant color.

sweet red pepper soup recipe details

Sweet red pepper soup recipe, recipe Rating: 4.6
Number of votes:107

Ingredients:

4 large red bell peppers, seeded and ribs removed, chopped

1/2 cup onion, chopped

1/4 cup apple, peeled and chopped

1/4 cup carrot, peeled and chopped

1 Tablespoon vegetable oil

4 cups chicken or vegetable stock

Waist Watcher:

Serve hot or chilled as is for a really low-calorie, low-fat luncheon dish.

Luxury Starter for Special Dinners:

Add heavy cream (1 cup up to 3 cups, depending on richness desired) and serve warm or chilled. Float a spoon of sour cream or yogurt in the center and sprinkle with chopped parsley or cilantro leaves.

See Christmas Seafood Soup

Sweet red peppers are a perfect foil for delicate seafood. This rendition makes an interesting flavor combination.

Instructions:

Saute peppers, onions, apples, carrots, and vegetable oil, stirring frequently, for 5 to 7 minutes, until onions are translucent but not browned. Then add the stock. Bring to a boil over high heat. Reduce heat and simmer, partially covered, for 25 minutes. Puree soup in a blender or food processor fitted with a steel blade. Add red food coloring if desired. Return soup to the saucepan.

Note: This recipe was presented as part of a class on catering at the Montgomery County Community College. It was so good, Roberta of the Gaslight Inn incorporated it into her own cooking classes at the Inn. On rare occasion, red peppers (or you can use yellow — but never green) are on sale. Buy a case, make the base, and freeze for future use.