RED PEPPER SOUP
Author: Tag Sale Tastes
Ingredients
  • 4 large red bell peppers
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 14-1/2 ounce cans chicken broth
  • ½ teaspoon herbes de Provence
  • Pinch of dried tarragon
  • Pinch of cayenne
  • Salt and pepper, to taste
  • 3 tablespoons half and half
Instructions
  1. Preheat broiler. Halve peppers lengthwise, discarding stems, sees, and ribs. Place skin side up on a foil-lined baking sheet and broil until skins are blistered and charred, approximately 8-12 minutes. Transfer peppers to a bowl, cover with plastic wrap, and let stand until cool enough to handle. Peel peppers and slice into thin strips.
  2. Melt butter in a large stockpot over medium high heat. Add the onion and saute until tender. Stir in peppers, broth, and herbes de Provence. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
  3. Puree the soup in a food processor or blender. (Do not fill the container more than half full -- hot liquids expand when blended, and if container is too full, the lid will blow off and hot soup will splatter everywhere.) Return the soup to the stockpot and add tarragon and cayenne. Season with salt and pepper. Stir in the half and half and cook over medium heat until heated through.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2012/12/24/red-and-green-soup/