Autumn Red Pepper Soup

  • Yield: 10 to 11 servings


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