Red Bell Pepper Soup


Cooking with One Chef One CriticHere’s a recipe I came across while doing a broadcast for television, away from the studio, many years ago. It’s another warm, comforting soup for fall or winter.

  • Yield: 6 Servings


  • 6 cups (1.5 L) fresh or frozen red bell peppers, seeded and diced
  • 2 cups (500 mL) onions, chopped
  • ½ tsp (2 mL) dried thyme
  • 2½ cups (625 mL) low-sodium tinned chicken broth
  • 3½ cups (875 mL) whole milk
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) black pepper
How to Make It
  1. Combine peppers, onions, thyme, and broth in pot and bring to a boil. Reduce heat to medium low and simmer until the peppers are soft. Remove pot from burner and cool.
  2. Blend contents of pot in a food processor, returning puréed batches to another pot. Add milk, salt, and black pepper to purée. Blend with a whisk. Bring to just a slight boil and serve.

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