Prizewinning Plates: Roasted Red Bell Pepper Soup

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Prizewinning Plates: Roasted Red Bell Pepper Soup

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Earlier this year we asked for YOUR best dishes, and we would make them, photograph them with Paula’s team of culinary experts, and feature them on

Here is the first of our winners! Congratulations Kari, we loved your Roasted Red Bell Pepper Soup!

Roasted Red Bell Pepper Soup

1 medium onion, chopped
3 roasted, peeled and seeded red bell peppers (sliced thinly)
1/4 cup butter
2 1/2 cups chicken stock
1 1/2 tsp curry powder
1 cup heavy cream

Saute onion in butter until soft. Add pepper slices and curry powder and cook for about 3 minutes. Add chicken stock, lower heat and simmer until peppers and onion are very soft about 10 minutes. In batches put peppers, onions and stock into a blender and puree. Place pureed soup into saucepan and cream and heat through gently. Add black pepper and salt to taste.

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