Roasted Red Pepper Soup Recipe

1 Tbsp. Butter

4 Large Red Bell Peppers

1 Large Sweet Onion, chopped

3-4 Cloves Garlic, minced

4 oz. Dry White Wine

1 1/2 cups Heavy Cream

Salt and White Pepper to taste

Optional: Cayenne Pepper to taste


Roast the red peppers over a grill or stove burner until black on all sides. Place into a plastic bag and let them sweat for 15-20 minutes. Using the back of a knife, scrape the skins off of the peppers and remove the seeds and stem. In a large soup pot, sweat chopped onion, garlic, and peppers in a little butter. When the vegetables are soft, seaon with salt and pepper, then add in the white wine. Reduce the wine until almost dry, then add in the cream. Simmer for 5 minutes, then puree with a stick blender until smooth. Check for seasonings.

Tip: Squeeze in a touch of lemon or lime juice to perk up the flavors just before serving.

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