A red pepper soup with just the right amount of kick to it.
Hooray for soup season! With the brutal cold snap and all the snow we’ve been getting, we sure are in for a long winter. So expect more soup recipe to follow.
The oven-roasted red peppers and garlic bring a whole lotta flavor to this soup recipe. The added Sriracha heats things up and the cream cheese helps balance that spice and brings a wonderful creaminess that everyone loves in a good bowl of soup.
Feel free to adjust the amount of hot sauce used to account for your preference of spiciness.
Time You Need
- ~ 30 minutes prep
- ~30-35 minutes cooking
- Yields: ~5 servings
What You Need
- 7-8 Red bell peppers, seeded and halved
- 1 white yellow onion, chopped
- 3 heads cloves minced, with tops chopped off (see picture below)
- 4 cups of chicken stock
- ½ tsp garlic salt
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 1 tbsp crushed red pepper flakes
- ¼ cup of cream cheese
- 1 tbsp white wine vinegar
- 2 tbsp (or more if you like spice) of Sriracha or similar hot sauce of choice
- 1 tbsp dried basil
- Olive oil
What You Do
- On a foil-lined baking sheet, place halved red peppers (skin side up) on the baking sheet, along with three heads of garlic, and broil for around 10-12 minutes (on high) until skins begin to blister and blacken on peppers.
- Remove from oven and place in a sealed gallon-sized plastic bag, or a large Tupperware with lid, and allow the peppers to steam for about another 15 minutes. Set garlic to the side for now.
- While peppers are steaming, heat a skillet with olive oil and sauté onions. Cook for about 5 minutes or until the onions are soft. Remove from heat when finished.
- In a large pot, add 4 cups of stock and stir in garlic salt, cayenne pepper, hot sauce, vinegar, black pepper, red pepper flakes, and dried basil.
- Remove peppers from bag or container, and begin peeling off the blackened portion of the skin from each pepper half.
- Add peppers and onions to the pot.
- Take the heads of garlic and squeeze from the bottom to remove cloves, and add each clove to the pot.
- Using a hand blender, puree the mixture until smooth.
- Bring soup to a low simmer, the let sit covered for 20 minutes.
- Toss in the ¼ cup of cream cheese and stir in soup until fully melted and mixed in.
- Let soup cook on low heat for an additional five minutes.
- Then serve and enjoy! Top with any extra seasonings or a dollop of sour cream if desired.