Roasted Bell Peppers Cream Soup
User Reviews
5
Roasted Bell Peppers Cream Soup
Description
This soup starts by broiling red and yellow peppers until evenly charred, then steaming them in foil to loosen the skins for easy peeling. The peeled, deseeded peppers are chopped coarsely and cooked with diced leeks in melted butter over medium heat until the leeks soften. Potatoes, chicken broth, and a sprig of thyme join the pot, simmering until potatoes are tender enough to mash.
After removing thyme, the mixture is pureed for a creamy consistency, then finished with heavy cream for richness. The roasted peppers impart a subtle smokiness with natural sweetness, balanced by the earthy potatoes and delicate leeks. This cooking method yields a smooth and luscious texture without heaviness.
Garnishing with fresh chives adds mild onion notes and color contrast. The soup works well as a warm appetizer or light meal. It features layers of flavors from roasting and simmering, creating a comforting but refined dish.
Ingredients
- 3 bell pepper 2 red and 1 yellow
- 4 tablespoons butter unsalted
- 2 cups leek diced white and light green part only
- 5 cups potato peeled and diced
- 6 cups chicken broth
- 1 thyme sprig
- 1 cup heavy cream
- salt
- black pepper
- chive for garnish, fresh
Instructions
- Preheat the broiler. Place the red and yellow peppers under the broiler and turn as they roast so it is even on all sides.
- Place the roasted peppers in a small bowl, seal them tight with foil, and let them steam for 10 minutes. Remove from the bowl and pull off the skin. Use the back of a knife to remove the skin that will not come off. Remove the seeds, ribs, and s, and stems from the peppers. Chop them coarsely.
- Melt butter in a soup pot over medium heat. Add the roasted peppers and leeks. Stir them in the butter to coat well. Reduce the heat to low and cook covered until the leeks are tender and translucent. About 5 minutes.
- Add the potatoes, broth, and thyme. Bring to a simmer and cook partially covered until the potatoes are tender to be able to mash them with the back of a fork. 25 to 30 minutes. Remove any skim that comes to the surface. Keep the liquid level constant by adding more broth if need be.
- Remove the pot from the heat and discard the thyme. With a handheld blender puree the soup. Bring back to a simmer over medium heat and add the heated cream.
- Season with salt and pepper. Serve in warm bowls and garnish with chives and some diced peppers if on hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 56mg | 19% |
| Sodium | 663mg | 28% |
| Potassium | 298mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2380IU | 48% |
| Vitamin C | 72mg | 80% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
