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Red Bell Pepper Soup

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary® Gold Label Savory Roasted® Vegetable Base, Red Bell Pepper Soup brings together the bold flavors of red bell pepper, carrots, leeks, bay leaves, red chili peppers, and cream.

What You'll Need

Yield: 3 quarts

Amount Ingredients
3 lb. Red Bell Pepper, Julienne Cut
3 Tbsp. Olive Oil
9 oz. Leeks, Sliced
9 oz. Carrots, Medium Diced
2 Tbsp. Garlic, Minced
3-1/2 oz. Custom Culinary® Gold Label Savory Roasted® Vegetable Base
3 qt. Hot Water
2 Bay Leaves
3 Dried Red Chili Peppers (Ancho or Pasilla)
2 cups Heavy Cream
PREPARATION

  1. In a 6 quart sauce pot heat olive oil over medium heat. Add red peppers, carrots, leeks and garlic. Sauté over medium high heat 12-15 minutes, stirring frequently until vegetables are tender.
  2. Add water and Gold Label Savory Roasted® Vegetable Base, bay leaves and chili peppers, mixing well. Heat to boiling. Reduce heat and gently boil 20-25 minutes until vegetables are very soft.
  3. Remove bay leaves and chili peppers. Discard. Purée soup in a blender until smooth. Add heavy whipping cream, mixing well. Heat to boiling. Reduce heat and gently boil 3-5 minutes, stirring frequently.

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