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Roasted Red Pepper Soup

(recipe, Maura Berger)


  1. 6 red bell peppers
  2. 2 Tbsp. olive oil
  3. 1 large onion, chopped
  4. 2 celery stalks, chopped
  5. 2 tsp. dried thyme leaves
  6. 6 cups chicken broth
  7. 1 cup Land O lakes Fat Free Half & Half
  8. 3 garlic cloves
  9. salt, to taste


  1. Directions
  2. Roast peppers on BBQ. When blackened on all sides, remove from the broiler and place in a paper bag for 5 minutes to steam. Remove them from the bag, peel the charred skin, halve, seed, and chop into ½-inch pieces; set aside.
  3. Heat the oil in a large stockpot over medium heat. Add the onion and celery and sweat for 4 minutes, until tender.
  4. Add the thyme, and stir to coat the vegetables.
  5. Add red peppers & the stock and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes.
  6. Meanwhile, combine the Half & Half and garlic in a small saucepan over medium heat. Simmer until the cream is reduced by half.
  7. Transfer the garlic cream to red peppers and puree until smooth. (I used immersion blender)