Red Pepper Soup

Photo: brianwsmith

a smooth and silky soup with a hint of tang and spice

Yield: 6 servings
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  • 2 tablespoon(s) Olive Oil
  • 1/2 stick(s) Butter, Unsalted
  • 6 whole(s) Red Peppers, larged chopped
  • 3 whole(s) Carrots diced
  • 1/2 whole(s) Onion, Cooking diced
  • 3 clove(s) Garlic minced
  • 2 whole(s) Pears peeled and quartered
  • 4 cup(s) Chicken Stock
  • 2 teaspoon(s) Red Pepper, dried
  • 1 teaspoon(s) Honey
  • 2 teaspoon(s) Black Pepper


  1. 1. Heat olive oil and butter in a large pot on medium-high heat. Add red peppers, carrots, onion, and garlic. Cook for 10 minutes, stirring occasionally.

  2. 2. Add the pears. Cook for 5 minutes, stirring occasionally

  3. 3. Add the chicken stock, honey, dried red pepper, and black pepper. Increase temperature to high. When boiling, reduce heat to simmer.

  4. 4. Simmer for 30 minutes.

  5. 5. Using an immersion mixer, puree soup until it reaches desired consistantcy. Rewarm (if needed). Serve.

  6. NOTES
  7. If you do not have an immersion mixer, allow the soup to cool slightly and puree in a traditional blender. Sauce can be made up to two days in advance. Freezes great; just be sure to use an air tight container. Remove from the freezer 24-36 hours before planned usage and let defrost in the refrigerator.
April 2013

This recipe is a personal recipe added by brianwsmith and has not been tested or endorsed by MyRecipes.

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