One-Pot Wonders

Red Pepper Soup

December  2, 2009
1 Ratings
  • Serves 4
Author Notes

I could live off of soup. When I was single, I used to make a big pot of soup all the time, devouring the leftovers over a few days. I recently decided to try my hand at a Red Pepper Bisque. Then, as I was making it, I realized I had no sherry and not nearly enough cream to make a proper bisque come to fruition. A few quick improvisations later, I made a light but satisfying red pepper soup. To celebrate my initial faux pas, I didn't even bother to strain the soup through a sieve, so I got a few bits of red pepper along the way which were pretty tasty. {Bonus.} I really do heart mistakes sometimes. —theicp

What You'll Need
  • 1 Onion, chopped
  • 4 Cloves garlic, minced
  • 1 cup Carrots, shredded
  • 4 Red peppers, seeded and chopped
  • 2 cups Chicken stock
  • 2 cups Beef stock
  • 2 tablespoons Lime Juice
  • 1 teaspoon Paprika
  • 1 teaspoon Cayenne
  • 1 tablespoon Lime zest
  • 3/4 cup Heavy whipping cream
  • Olive oil
  • Kosher salt & pepper
  1. Meanwhile, start the soup by adding two tablespoons of oil and the chopped onion to a large pot or Dutch oven.
  2. Sauté the onions for a few minutes until translucent, then add the garlic and carrots.
  3. Sauté for another five minutes until the carrots become somewhat tender. Then, stir in the red peppers and tomato paste. Pour in the stock and bring to a boil.
  4. Stir in the lime juice, paprika, chili powder, and a tablespoon or two of salt. Reduce heat and let the soup simmer for about 15 minutes.
  5. After 15 minutes, take an immersion blender and puree the soup until it’s smooth. At which point, slowly pour in the heavy whipping cream while stirring. Reduce burner to low heat.
  6. Serve in individual bowls, sprinkling a little bit of the lime zest on top.

See what other Food52ers are saying.

  • Dana Haynes
    Dana Haynes
  • Cordelia
  • theicp

3 Reviews

Dana H. September 2, 2020
I don't see tomato paste in the ingredients list, how much do you add?
Cordelia December 2, 2009
Nice one, I have a similar recipe. I would recommend trying to roast the peppers first it does add nice depth and smokey aroma, though a little more work....
theicp December 2, 2009
I will definitely try that next time...I was sooo tired when I got home last night so there was definitely some laziness kicking in.