Sooooo I’ve been making soups like C-R-A-Z-Y lately. It’s almost insane. Also odd, because it’s almost the spring/summer seasons and soups aren’t often craved in those seasons BUT this one is totally worth it.
It’s super easy to make, just time consuming. I tend to roast the peppers one day, and make the soup the next, just because it’s very time consuming and it feels like it took me shorter time if I trick myself into making it that way. So here it is!
Start off with about 10-12 red peppers.
Place them on foil covered cookie sheets, spray with cooking spray, and roast at 400 degrees until peppers collapse, turning them to cook on all sides with tongs.
Once collapse, transfer them to a bowl of cold water, about three at a time. Peel skin off, and wash out the seeds and place either in a strainer, or on a plate with paper towels in between each round of peppers to soak up the excess water.
In a stock pot, melt 1 1/2 sticks of butter, and whisk in 1 cup of flour. This recipe involves a lot of stirring so don’t plan on facebooking in between! Once blended, should take about 2-3 minutes, add 3-32 oz containers of chicken broth, or 12 cups of your own homemade chicken broth. I used Organic Free Range Chicken Broth this time around (it was on sale for $1.99/carton)
Continue whisking until slightly thickened, add peppers and bring to a rolling boil; boil for 15 minutes. Puree with a blender, food processor, or immersion blender until smooth. Add 2 Knorr Bouillon Beef Cubes (that have been dissolved in very hot water) and 1 pint of heavy cream. Put back on the stove, simmer for 30 minutes and voila! Fresh Roasted Red Pepper Soup 🙂