Cream of Bell Pepper Soup

🫑 Cream of Bell Pepper Soup

Ingredients

  • 8 large red bell peppers
  • 2 Tbsp butter
  • 1 cup chopped onion
  • 8 cloves garlic, minced
  • ¼ cup tomato paste
  • 32 oz chicken stock
  • 2 cups heavy cream
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • ⅛ tsp spicy smoked pepper (AndeeAmo or Ahumado)
  • 1–2 Tbsp cornstarch (mixed with cold water for slurry)

For serving: oyster crackers, Pepper Plant hot sauce

Instructions

  1. Slice 8 large red bell peppers in half lengthwise; remove stem, seeds, and membrane. Place skin-side up under the broiler until skin blisters and turns black. Set aside to cool, then chop.

  2. In a heavy-bottomed soup pot over medium-low heat, sauté 2 Tbsp butter, 1 cup chopped onion, and 8 cloves minced garlic until soft.

  3. Add the roasted peppers, ¼ cup tomato paste, and 32 oz chicken stock. Bring to a low boil, then reduce heat and simmer for 10 minutes.

  4. Stir in 2 cups heavy cream, 2 tsp salt, 1 tsp black pepper, and ⅛ tsp spicy smoked pepper.

  5. Mix 1–2 Tbsp cornstarch with cold water to form a slurry; stir into the soup to thicken. Simmer 5 minutes.

  6. Let cool slightly, then blend in batches or use an immersion blender until smooth.

  7. Serve hot with oyster crackers and hot sauce to taste.

Tips

  • Broil peppers until well-charred for deeper flavor
  • Can substitute vegetable stock for a vegetarian version
  • Soup freezes well before adding cream—add cream when reheating

🛒 Shopping List

Produce

  • 8 large red bell peppers
  • 1 cup chopped onion (about 1 medium)
  • 8 cloves garlic

Dairy

  • 2 Tbsp butter
  • 2 cups heavy cream

Pantry

  • ¼ cup tomato paste
  • 32 oz chicken stock
  • 2 tsp salt
  • 1 tsp black pepper
  • ⅛ tsp spicy smoked pepper
  • 1–2 Tbsp cornstarch

For Serving

  • Oyster crackers
  • Pepper Plant hot sauce

Attribution

Adapted from Food Network – Cream of Roasted Red Bell Pepper Soup