Autumn Red Pepper Soup

  • Yield 10 to 11 servings

Make this nutritious and flavorful soup at the end of summer when peppers are plentiful and inexpensive. Serve hot or cold.


3 tablespoons butter
2 tablespoons olive oil
6 large red, yellow or orange bell peppers or a mix, seeded and chopped
3 large carrots, peeled and thinly sliced
1/2 small fennel bulb, sliced and chopped (reserve fennel leaves for garnish)
3 large shallots, chopped
1 large garlic clove, chopped
5 cups chicken broth
2 small tart green apples, peeled and chopped
1/8 teaspoon red pepper flakes, or to taste
Salt to taste
Cayenne pepper to taste (optional)
Heavy cream


  1. Heat the butter and olive oil in a 6-quart soup pot over medium heat. Add the bell peppers, carrots, fennel, shallots and garlic. Saute for 10 minutes or just until the vegetables are tender, stirring frequently.
  2. Stir in the chicken broth, apples and red pepper flakes. Bring to a boil. Reduce the heat and simmer, covered, for 30 minutes or until the apples and vegetables are tender.
  3. Puree the soup in batches in a blender and strain through a sieve into a large bowl. Return to the soup pot and reheat over low heat. Add the salt and cayenne pepper.
  4. Serve the soup hot, chilled or at room temperature. Top each serving with 1 teaspoon heavy cream swirled on the top and a sprinkling of chopped fennel leaves.

Recipe reprinted with permission from the Palo Alto Auxiliary for Children, Tastes, Tales and Traditions (the Palo Alto auxiliary for Chidren, 2005)



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