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Roasted Red Pepper Soup



  • 4 medium red sweet peppers
  • 1 small yellow sweet pepper
  • 1 to 2 small red serrano peppers
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 1 (14 1/2 ounce) can chicken broth
  • 1/2 cup whipping cream
  • Fresh basil leaves


  1. Heat oven to 425 degrees F.
  2. Remove stems, membranes and seeds from peppers. Place peppers, cut side down, on foil-lined baking sheet. Add garlic. Brush peppers and garlic with oil. Bake 20 to 25 minutes or until skins are bubbly. Wrap peppers in foil; let stand 20 to 30 minutes or until just cool. Using a paring knife, pull skins off peppers.
  3. In a saucepan combine red and serrano peppers and broth. Bring to boiling; reduce heat. Simmer, uncovered, 7 minutes or until liquid is reduced by one-third. Cool slightly.
  4. Meanwhile, in blender container combine roasted yellow pepper and whipping cream. Blend until pureed. Transfer to small bowl. Cover; chill. Rinse container; dry.
  5. In same blender container blend half the cooked red pepper mixture at a time until smooth. Strain, if necessary. Place strained mixture in same saucepan. Stir in remaining cream. Cook and stir until heated through.
  6. Ladle into serving bowls. Swirl 2 tablespoons yellow pepper cream into each serving. Top with basil.

Makes 4 servings.


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