Red Pepper Soup

[Hollie]

Can anyone share there favorite recipe? Thanks

[boisewinesnob]

Hollie,
I don't have a recipe that is tried and true, but I found a thread that might give you some ideas:

http://community.cookinglight.com/showthread.php?s=&threadid=31509&highlight=red+pepper+soup


What I did is clicked on the search button (at the top right of the screen) and then put "red pepper soup" in the search terms (without quotes) and then chose "search titles only"--otherwise you might get a zillion threads.

welcome to the board! :)

Suzy

[Grace]

Here's a link to my favorite bell pepper soup!

http://community.cookinglight.com/showthread.php?s=&threadid=20968&highlight=soup

[Wendy w]

Hi Hollie,

Here's the soup that I promised the other day. I have made the Mexican version.

Sweet Peppers Soup
From Moosewood Restaurant Cooks at Home

Total Time: 30 minutes
Servings: 4-6
Notes in the book: This soup makes and elegant 1st course or a light meal supported by bread and salad.

This creamy dill and lemon flavored bell pepper soup shoud be as colorful as you can make it. Use red and green peppers-yellow and orange too, if they are available.

1 c. chopped onions
1 T. butter or veg. oil
6 cups chopped red and green bell peppers (about 6)
2 c. water or vegetable stock
*1 c. sour cream
1/2 c. chopped fresh dill
2 T. fresh lemon juice
salt and ground black pepper to taste
seasoned croutons (optional)
*They prefer sour cream, but light sour cream or plain yogurt can be substituted.

In a covered soup pot, saute the onions on medium heat in the butter or oil for about 3 min, until barely softened. Add the bell peppers and cook, covered, until just soft, stirring occasionally. In a blender or food processor, whirl the cooked onions and peppers with the water or stock, sour cream, dill and lemon juice. Don't over process, small pieces of peppers should remain. Return the soup to the pot and gently reheat, adding salt and pepper to taste. Serve topped with croutons, if you wish.

Mexican Variation: Omit the dill and croutons. Saute 1 t. of ground cumin, 1 t. of ground coriander, and 1/4 t of cayenne with the onions and peppers. Serve topped with chopped fresh cilantro and crumbled tortilla chips. I don't usually use tortilla chips but I will top it with sour cream or yogurt.

My notes: I usually roast the peppers 1st and have used red, yellow, and orange peppers. If I use green, I usually limit it to one as the flavor is too bitter for me. I also use the hand blender to puree the soup.