Red pepper soup

Recipe from: 7/1/2003 12:00:00 AM

Ingredients 8
Servings 4
Time 15 minutes


  • 50
  • 3
    large red peppers, cubed
  • 1
    large onion, chopped
  • 3
    cloves garlic, crushed
  • 750
    chicken stock
  • 60
    white wine
  • 2
    sprigs fresh thyme
  • pinch of sugar


25 minutes
Melt half the butter in a saucepan, then add the peppers, onions and garlic.
Sauté until wilted, but do not allow to brown.
Add stock, wine and thyme.
Bring to the boil, then reduce heat and simmer until tender for about 15 to 20 minutes.
Allow to cool.
Remove the thyme then liquidise the soup.
Reheat and season to taste with salt and freshly ground black pepper.
Stir in remaining butter and sugar.
Add a swirl of cream to each serving and sprinkle with finely chopped basil or parsley.
Serve with lightly toasted ciabatta bread rubbed with a cut clove or garlic.

Read more on: soup  |  sauté

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.