Cream of Red Pepper Soup
An indescribable shade of creamy red-orange, this is a
beautiful, rich-tasting soup that is quite easy to prepare. You can
do steps 1 through 4 up to several days ahead. Then let the soup
come to room temperature (or a little warmer) before
puréeing it with the milk. Also, be sure the milk is at
least as warm as room temperature. Attention to these details will
1 to 2 tablespoons unsalted butter (or 1 tablespoon unsalted
butter and 1 tablespoon olive oil)
2 cups minced onion
2 large cloves garlic, minced
1 teaspoon cumin
5 medium-sized red bell peppers- stemmed, seeded, and sliced
1 teaspoon salt
1 tablespoon all-purpose flour
2 1/2 cups milk (soy okay) - at room temperature or warmer
Freshly ground black pepper to taste
Optional, for the top:
Sour cream (thinned by whisking slightly)
Torn cilantro leaves
- Melt the butter and/or heat the
oil in a soup pot or Dutch oven over medium heat and swirl to coat
- Add the onion and garlic, and cumin, cook over low heat,
stirring, for 5 minutes.
- Add the bell peppers and salt, stir well, cover, and continue
to cook over low heat for 15 minutes, stirring occasionally.
- Gradually sprinkle in the flour. Cook, stirring, for another 3
minutes or so. Remove from heat.
- Purée in a blender, bit by bit, with the milk. Pour the
puréed soup back into the soup pot. You may wish to strain
the soup to get a smoother texture
- Heat very gently (do not boil), then add black pepper to taste.
Serve topped with sour cream and/or torn cilantro leaves, if