How to make it

  • If using fresh peppers: Make sure you have adequate ventilation. Roast peppers over open flames, using tongs to rotate. Char thoroughly. Place in ice bath for 5 minutes, then remove skins and seeds. If using canned peppers, drain.
  • Puree peppers until smooth. In large stockpot, melt butter over low heat. Add onions; cook until translucent.
  • Stir in flour and cook about 1 minute -- do not brown or burn. Add remaining ingredients; stir until smooth. Bring to simmer and let cook for 10 minutes. If desired, season with salt and pepper; garnish with croutons and fresh parsley.

Reviews & Comments 2

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  • auntybea 11 years ago
    I LOVE red pepper soup and tbis sounds like a winner!
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    " It was excellent "
    cookinggood ate it and said...
    This looks Great. I love soup and I love red peppers. Gets my 5.
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