This is an easy yet tasty and filling soup. Watch out though, it definitely would not be classified as low-fat fare! One bowl and you won’t be hungry for dinner!

 

I tried roasting my own red peppers once, and I ended up spending a whole day cutting, roasting, and peeling peppers. Then I discovered that you can buy jars of roasted red peppers at the store. This is a highly recommended option. You can also buy mixtures of roasted red and yellow peppers. I have tried these, and they work just fine too. As for the cream, I buy Heavy Whipping Cream at the store.

 

The recipe calls for equal parts of roasted red peppers, chicken stock, and heavy cream. For the sake of those who prefer numbers, I will give some measurements below.

 

16 oz jar of Roasted Red Peppers

16 oz of Chicken Stock

16 oz of Heavy Cream

Oregano, salt, and fresh ground black pepper to taste

 

In a blender, combine the peppers, chicken stock, Oregano, salt, and black pepper and puree until smooth (you might have to do this in a couple of batches). Pour the mixture into a pot and heat on the stove until it just begins to simmer. Let it simmer for about five minutes (don’t let it come to a full boil!), and then slowly stir in the heavy cream. If you are going to serve the soup right away, bring it back to a light simmer. If not, let it cool and put in the refrigerator.

 

The soup is delicious by itself, but I recommend adding some chunks of feta cheese and sprinkling it with some fresh Oregano.

 

I have never tried this recipe with anything lighter than cream, although you might want to experiment with other lower fat additives.

 

Bon Appetit!