This week on Cooking with Chef A, she's showing us how to make a pretty roasted red pepper soup. Red peppers are sweet, not hot, and when roasted the sweetness is intensified. They are high in fiber and full of vitamins A, C and folate.

Chef A begins this week by demonstrating for us how to roast a red pepper. That's very helpful. She then goes on to show us step by step, how to make this soup. She uses chicken stock in the soup, but I would think that vegetable stock could be substituted to make this a vegetarian soup.

Roasted red peppers make me think of the wine review I did last week, the Montebelli Fabula 2006. The wine went really well with roasted red peppers and sharp provolone cheese, so it would probably be a good wine to pair with this soup, too. Whip up this soup in less than a half hour, slice into a loaf of crustry bread, pop open a bottle of wine, and you've got a nice, light weeknight meal. Enjoy!

Prep time: 20 minutes 

Total time:40 minutes


  • 1 red bell pepper
  • 1/2 cup chopped onion
  • 1 tbsp olive oil
  • 1 clove garlic
  • 3-4 cups chicken or vegetable stock
  • cream
  • 1 tbsp butter
  • fresh basil (for seasoning)
Cooking directions
  1. Place the red pepper on top of a stove on high heat and cook until charred
  2. Place the pepper into a bowl and cover with a lid
  3. Let the pepper sit for ten minutes so the skin separates from the flesh
  4. Pull the skin off of the pepper and pull the pepper apart
  5. Remove the seeds from the pepper
  6. In a soup pot, place the olive oil and onions over medium-high heat and cook for 5-8 minutes
  7. Add garlic to the pot and stir for 30 seconds
  8. Add the roasted red pepper to the pot
  9. Add chicken (or vegetable) stock to the pot
  10. Cover and bring to a boil
  11. Let boil for 10-15 minutes
  12. Ladle the soup into a blender
  13. Add cream and 1 tbsp of butter to the soup in the blender
  14. Puree until smooth
  15. Pour soup into a bowl and add some fresh basil, enjoy!

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