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Roasted Red Bell Pepper Soup

By Kari Jaquith, Prizewinning Plates Winner


Difficulty: Easy

Prep time: 20 minutes

Cook time: 15 minutes

Servings: 4



  • 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 teaspoons curry powder
  • 1 cup heavy cream


Sauté 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, add cream and heat through gently. Add black pepper and salt to taste.