Recipe For Red Pepper Soup Anyone?

[humbersloop]

I have some that need using, so grateful for any soupy suggestions

[AlwaysConfused]

Heres one from allrecipes that sounds good:
25g (1 oz) butter
4 red peppers, chopped
1 onion, chopped
4 cloves garlic, minced
750ml chicken stock
100ml double cream
salt and freshly ground black pepper to taste

Melt the butter in a large saucepan over medium heat. Place the red peppers, onion and garlic in the saucepan and sauté for 5 to 10 minutes, or until tender.
Pour in the chicken stock, stirring well, then reduce heat to low and simmer for 30 minutes. Transfer to a blender and purée until smooth.
Run the soup through a sieve and return the liquid to the saucepan over medium low heat. Stir in the double cream and salt and pepper to taste, and allow to heat through, about 5 to 10 minutes.

[AlwaysConfused]

OH made a pepper soup a while ago, i'm sure it was the above recipe he followed)

[janbee]

I agree with above recipe but not the butter and chicken stock. I always use veg stock and I would use MORE red peppers if possible. Also some tomatoes.

[humbersloop]

that's a goer, thanks AC

[humbersloop]

and jan

[237SJ]

Do you want one for red pepper and tomato?

[humbersloop]

yes please 237

back later, all suggestions welcome

[237SJ]

Red pepper and tomato soup with goat`s cheese:- (I usually do half of everything)
4 red peppers
1 kg tomatoes
2 garlic cloves
4 shallots
olive oil
1.2 L chicken stock
1 tsp paprika (smoked if you have it but OK if you don`t)
Pinch of sugar
Salt and pepper to taste

Roast peppers in oven. Put them in a bowl, cover with cling film and leave to cool. Peel off their skins, deseed and roughly chop. Cover tomatoes in bowl with boiling water until skins soft, cool a bit then peel. Roughly chop.
Chop shallots and garlic and saute in oil in saucepan until transparent. Add peppers, tomatoes, chicken stock, paprika, sugar, and seasoning. Stew for 30 mins or so. Blend/process until smooth. Serve with a slice of goat`s cheese dropped on the top (the rinded type with the texture of camembert). It melts into the soup which is lovely although it`s still good if you don`t bother with the cheese.

[humbersloop]

thank you 237, another goer