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Roasted Red Pepper Soup with Jalapeno Cream

Roasted Red Pepper Soup with Jalapeno Cream


The soup and cream may be made one day in advance of serving. The basic soup can be altered using any grilled vegetable of your choice. You might try grilled butternut squash and grilled leeks instead of peppers, and proceed with the method outlined below. Be creative, and clean out the fridge!

3 tbsp shallot, finely chopped

1/2 tsp dried thyme, crumbled

1 tbsp unsalted butter

12 red bell peppers, roasted and chopped

3 cups chicken broth

1/2 cup heavy cream

fresh lemon juice to taste

salt and pepper to taste

3 fresh jalapeño peppers, seeded and chopped

1 large garlic clove, minced

1/2 tsp salt

1/2 cup sour cream

1/2 cup heavy cream


Preheat barbecue on HIGH heat. Place bell peppers on grill, and char on all sides, turning as needed. Remove from barbecue, and cool on a chopping board. When cool enough to handle, peel off the black skin, remove stem and seeds, and chop the fresh of the pepper.

Using the sideburner of your barbecue, melt butter in a large, heavy dutch oven or stock pot, over LOW heat. Add the shallot and thyme, and stir until the shallot is soft. Add the bell peppers and chicken broth, and simmer the mixture, covered, until the peppers are very soft, about 15 minutes.

In a blender or food processor, purée the mixture in batches until it is very smooth. Return the mixture to a clean pot, and whisk in the cream. (Add more chicken stock if a thinner soup is desired). Season with salt, pepper, and lemon juice to taste.

For the jalapeño cream, blend the jalapeño peppers, salt, garlic, sour cream, and heavy cream in a food processor or blender until combined well. (Overblending may curdle the cream). Force the mixture through a fine sieve set over a small bowl.

To serve, let the jalapeño cream come to room temperature, and heat the soup separately. Ladle the soup into bowls and drizzle the cream over the soup decoratively.

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