Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 4 red bell peppers, chopped

  3. 1 onion, chopped

  4. 4 cloves garlic, minced

  5. 24 fluid ounces chicken broth

  6. 1/2 cup heavy cream

  7. 1/8 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.


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