6 red bell peppers
1 poblano chile, membrane removed and discarded, then diced (or two jalapenos)
2 tbsp olive oil
1 leek, white and pale green part, washed and diced
2 shallots, diced
4 cups chicken or veggie stock
1 medium tomato
2 tbsp fresh thyme
2 tbsp freshly squeezed lemon juice
salt and pepper to taste
0.5 cup heavy whipping cream


*Roast the red bell peppers whole, over a flame or under a broiler. Turn until the skin is blackened. Remove from the gril/oven and place in a paper bag. Seal and let sit for 5 minues. Peel off charred skin by running the pepper under cold water. The skin should fall off in your hands. Slice/pull the skinned pepper apart and discard membranes and seeds. Quarter the peppers

*In a large soup pot over medium heat, heat olive oil, and add leek & shallots & poblano. Cook for about 6 minutes, or until the shallots are translucent, stirring frequently.

*Add half the red peppers. Cook and stir for 2 more minutes. Add the stock, tomato, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 30 minutes.

*Remove from heat, add the remaining peppers, lemon juice, salt, and pepper. Puree the heck out of it in a blender or something.

*Reheat and serve. Drizzle with the cream.

(you can always use veggie stock if you’re cooking for veggies. I made a batch with yellow peppers and a batch with red peppers at thanksgiving and served them side-by-side. Peppers are REALLY CHEAP in the fall, starting around September or so. They’re EXPENSIVE in the spring. When you puree, it works better if you strain the goop, puree the goop, and then add it back into the broth.)

I've made this with yellow bell peppers too; for a fancy occasion serving red pepper soup side-by-side with yellow bell pepper soup makes a stunning presentation. When i do that, i usually make the red pepper soup a fair amount spicier than the yellow.


Recipe from The Surreal Gourmet Entertains.