Red Pepper Soup

Wednesday, September 10, 2008

This soup has a bit of a kick to it and great depth in the flavor. It is a perfect fall soup to put you in the mood for brisk air, fires, and the leaves changing colors. The bacon adds a nice smoky flavor that will warm you right up inside. I make lots of soups in the fall (you will definitely see more as the season draws near) and I am always looking for another fool-proof recipe to add to the mix. This soup is not too spicy but if you don't like hot at all just eliminate the cayenne pepper and it should be just right for you.

Start to Finish:
Recipe by: Bessie Hulett


2 bacon strips
1 large sweet red pepper, chopped
1/4 cup chopped onion
2 garlic cloves, minced
1 TBSP tomato paste
1/8 tsp paprika
pinch cayenne pepper the more you add the hotter it gets, you can eliminate it all together
1 cup chicken broth, divided
1 TBSP butter
1 TBSP flour
1/2 cup whipping cream
1/4 tsp salt
chives and additional chopped red pepper optional garnish


1. In a deep skillet, cook bacon until crisp
2. Remove bacon to a paper towel to drain
3. To the pan drippings, add red pepper, garlic, and onion. Saute until tender, about 4 min
4. Stir in the tomato paste, paprika, and cayenne pepper until well blended
5. Add 1/4 cup of chicken broth, reduce heat and simmer for 5 min
6. Remove from heat and cool for 10 min
7. Puree mixture in a blender and set aside
8. In your skillet melt butter over medium heat
9. Stir in flour, cook and stir for 2 min
10. Gradually add remaining 3/4 cup of chicken broth and bring to a boil over medium heat
11. Cook and stir for 2 min
12. Reduce heat to low and gradually stir in whipping cream and salt
13. Add puree and heat through
14. Crumble bacon over the top of the soup
15. Optional: Garnish with chives and red pepper if desired


Melissa said...

You are so amazing. I wish I had the patience to cook like you and to even take pictures. It all looks yummy!