Cream of Red Pepper Soup

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Kevin Andrews 2

"An indecribable shade of creamy red-orange, this is a beautifuil-looking, rich-tasting soup that is actually quite easy to make."
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70 m servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

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  1. 1} Melt the butter in a kettle or Dutch oven.
  2. Add onions and garlic and cook slowly with salt,
  3. pepper and cumin.
  4. 2} After about 5 to 8 minutes (when the onions are
  5. clear and soft), add bell peppers.
  6. Stir and cover. Coo over low heat 10 to 15
  7. minutes, stirring intermittently.
  8. 3} Gradually sprinkle in flour. Cook, stirring,
  9. another 5 minutes.
  10. 4} Add stock or water, stir, cover, and cook 2 to 3
  11. minutes. Remove from heat.
  12. 5} Puree, bit by bit, with milk. Put the pureed soup
  13. in a kettle or double boiler.
  14. (OPTIONAL: You may strain the soup to get a
  15. smoother texture.) Heat very gently.
  16. 6} Serve topped with sur cream and minced herbs.



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