Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 3 medium-large red bell peppers, roasted and cut up coarsely

  3. 1/4 cup coarsely chopped onions

  4. 2 teaspoons minced garlic

  5. 1 teaspoon chopped fresh basil

  6. 1 teaspoon salt

  7. 1/8 teaspoon cayenne pepper

  8. 3 turns freshly ground black pepper

  9. 2 cups Basic Chicken Stock

  10. 2 tablespoons heavy cream

Instructions Jump to Ingredients ↑

  1. Combine the oil, roasted peppers, onions, garlic, basil, salt, cayenne, and black pepper in a medium saucepan over high heat and cook for 3 minutes. Stir in the stock and cream and bring to a full boil. Reduce the heat and simmer, stirring occasionally, for about 8 minutes.

  2. Remove from the heat and puree in a food processor or blender for about 2 minutes. Serve immediately or store, refrigerated, in and airtight container for up to 24 hours. Reheat in a saucepan over low heat Yield : 2 cups


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