As soon as Gabe walked through the door, I told him, “You’re going to laugh at me.”
“Why?” he asked.
“Because I just went through two bags of frozen, chopped bell peppers and separated the green pieces from the red pieces.”
“Yep,” he replied, “I’m going to laugh at you.”
I love using frozen vegetables for soups. They’re picked at the peak of freshness and flash-frozen, ensuring quality during those sad, long months when farmer’s markets are closed. But so far, the only frozen bell peppers I can find are a medley of both green and red. And everything I learned in elementary school art class tells me that pureeing red and green bell peppers together would result in a very brown soup. No thanks.
So I sorted through two 10-oz bags of frozen peppers and separated the reds from the greens. Worth it? I think so.
Creamy Red Bell Pepper Soup
- 2 Tbs. butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped red bell pepper
- 2 cups chicken or vegetable broth
- 1/2 tsp. dried thyme
- 1 tsp. dried basil
- 1/8 tsp. cayenne
- 1 tsp. red wine vinegar
- 1 cup milk
- salt and pepper, to taste
Melt butter in large sauce pot over medium heat. Sauté onion for 5-6 minutes, until tender. Stir in garlic and sauté 1 minute. Stir in bell pepper, broth, thyme, basil, and cayenne. Bring to a boil. Reduce heat and simmer 10 minutes, or until pepper is tender.
Purée mixture in a blender until smooth. Return to pot and stir in vinegar and milk. Warm on low until heated through. (Do not boil!) Add salt and pepper to taste.
Makes approximately 4 cups.