Cream of Red Bell Pepper Soup

Cream of Red Bell Pepper Soup

2

5 pounds red bell peppers

2 tablespoons olive oil

2 cups chopped shallots

5 garlic cloves, minced

2 tablespoons chopped fresh thyme

6 cups vegetable broth

1 cup half and half

4 teaspoons red wine vinegar

¼ teaspoon cayenne pepper

Sprigs of fresh basil

Freshly grated Parmesan

1. Char peppers in a broiler until blackened on all sides.

2. Enclose in paper bag and let stand 10 minutes. 

3. Peel, seed and slice peppers.

4. Heat oil in a heavy large saucepan over medium heat.

5. Add shallots, garlic, and thyme and sauté 3 minutes.

6. Add 6 cups broth and roasted pepper.

7. Simmer uncovered until peppers are very soft, about 20 minutes.

8. Working in batches, purée soup in a food processor until smooth. 

9. Return to same pot.

10. Add half and half, vinegar and cayenne pepper.

11. Rewarm soup, thinning with additional broth if desired. 

12. Season to taste with salt and pepper.

13. Garnish with basil and Parmesan.