Sweet Pepper Cream Soup

I was super hungry the other day, with “nothing to eat”. That just means I have plenty of raw ingredients that will take more time to put together than I am willing to wait to eat.

But, I put my hunger aside and looked at what I had in terms of vegetables (I’m going through a no-meat phase) and decided I wanted a spicy, creamy soup. And thank goodness, I had everything available to make it.


3 garlic cloves
10-12 fresh sweet peppers
1-2 Tbs olive oil
1 thai or jalapeno chili pepper (optional, for spice)
1 1/2 cup vegetable or chicken broth
1/2 cup heavy cream
1/4 tsp each red and black pepper
1/2 Tbs salt, more to taste
Fresh thyme for garnish


Baking pan
Sharp knife
Cutting board
Medium saucepan
Wooden spoon for stirring/tasting

Pre-heat oven to 375 degrees.

Slice off the top of your sweet peppers, cut lengthwise, and de-seed. Toss them in about 1 tablespoon of olive oil, spread them in one layer over a foil-covered pan, and stick them in the oven until roasted, turning them once in a while (about 30-40 minutes).

Roasted sweet peppers

Slice up your garlic and saute it over medium heat in a medium saucepan with your remaining olive oil. Slice your roasted peppers to smaller pieces, slice up your hot chili pepper, and add them all to your saucepan. Sauté for a few minutes hot pepper is cooked through.

Add your broth and your heavy cream, simmer for about 5-7 minutes. Mix well, stir frequently. Add your salt and black and red peppers.

Fry 'em up!

Turn the heat off, and VERY CAREFULLY pour your soup into a blender. Cover, put a dish towel over the cover, and blend for several minutes until your soup is now a purée.

Your soup is now ready to eat. Sweet and spicy.

Spicy and sweet.


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