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Laurie's Roasted Cream of Red Bell Pepper Soup

[Kitchen Detail--The Heart of the Home]

              Red Bell Pepper Soup
Makes 8 Servings, serve hot or chilled


3 Red Bell Peppers

4 cups chicken stock

1 onion, chopped

4 potatoes, raw, peeled and chopped

4 cups Knorrs chicken stock: made from powder, mixed with water.

One cup half and half

Slices of Swiss cheese, one slice per serving bowl or cup (Optional)

8 individual serving cups or bowls


The Process:


Preheat oven to 400 degrees

Place whole bell pepper in oven; roast  until blackened. 

Let the peppers cool.  When cool enough to handle, rinse all blackened area off under cool water.  Pull apart and remove seeds and stems.  Put cleaned bell pepper into stock pot/Dutch oven with chicken stock, onion and potatoes.

Boil until potatoes are soft.  Let boiled mixture cool. 

Put mixture into blender or Cuisinart.  Whirl until blended.   Add half and half slowly in batches and blend until smooth.  Put soup mixture  into container and,if possible, refrigerate overnight to allow flavors to marry.


Serving Instructions:

Heat soup slowly.  In the bottom of each serving bowl or cup, place a slice of Swiss cheese.  Pour soup over top of cheese.  Cheese will rise into the soup and become a yummy, melted ball which compliments the flavors of the soup.

Soup can be served hot or cold.  If served cold, omit cheese. 

This delicate, little light soup could be served cold for a ladies’ luncheon or hot as a dinner first course.  Enjoy!


This sounds incredibly delicious! Could roasted red peppers from a jar be substituted if I was running short on time? I think this would be the perfect new dish to add to our Christmas feast this year.
Dec 3, 2012