An easy to make, rich and hearty soup. Brings the warmth of summer into the cold of winter.
- 3-4 red bell peppers - roasted/charred, skin and seeds removed, coarsely chopped
- 2 cloves of garlic - minced or crushed
- 1 large onion - minced, Spanish, red, or sweet Maui onion is preferred
- 3 carrots - scrubbed and thinly chopped or shredded
- 3 stalks of celery - thinly chopped
- 1 stick of butter - any kind
- 2 cups chicken broth or vegetable stock
- 1 cup heavy cream - at room temp
- salt and pepper to taste
- 1 small bunch fresh basil leaves for garnish - julienned (thinly sliced)
In a medium sized, heavy-bottomed pan, melt the butter at medium-high heat and add the onion, carrot, and celery and sauté.
When vegetables have begun to soften just a bit, lower the heat to medium, add the garlic, and continue to cook until vegetables have completely softened - approximately 10 minutes. Take care to stir frequently to prevent scorching.
Add the coarsely chopped red peppers and continue to cook for another 8 -12 minutes.
Add the stock, about 1 teaspoon of salt, and about a 1/2 teaspoon of the black pepper (to taste) and stir.
Puree the ingredients (by hand, using a hand held blender, or food
Return to the
pot and remove from heat. Add the cream or 1/2 & 1/2, and stir until smooth and well mixed.
Serve immediately, topping with the finely shredded basil leaves. Add a dash of fresh pepper from the grinder and enjoy!
Preferably with a good piece of rustic bread.