James Carrier
Yield
Makes about 7 1/2 cups; 4 or 5 servings

A cooking-show demonstration about roasting peppers inspired Jan Claire to create this soup, which he serves with crusty French bread.

How to Make It

Step 1

Rinse the peppers and cut them in half lengthwise. Remove and discard stems, seeds, and veins. Lay peppers, cut sides down, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes. When the peppers are cool enough to handle, pull off and discard skins; chop peppers.

Step 2

In a 3- to 4-quart pan over medium-high heat, stir onion in butter until limp, about 3 minutes. Stir in peppers and carrots.

Step 3

Add flour and stir about 1 minute. Add broth, half-and-half, and tomato sauce; stir until mixture boils and is slightly thickened, about 10 minutes.

Step 4

Stir in chili flakes and salt and pepper to taste.

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