The first time I made this soup it turned out really good. But I’ve never been able to re-create it until now. Ever since I started doing this blog I’ve had to pay more attention to how much of each ingredient I’m putting it and it’s helped my cooking. Now I can re-create things I’ve made. I usually make this with water but I had vegetable broth in the fridge so I used that. Most of the red pepper soups I’ve had in restaurants have a strong tomato taste in them which I don’t like. It feels like I’m have a tomato soup. This soup isn’t like that.
I adapted it from a recipe I found at AllRecipes.com. My main change was to replace the heavy cream with evaporated milk. I never have heavy cream at home. I also added some sun dried tomatoes. If you don’t have any sun dried tomatoes, feel free to leave them out.
Red Pepper Soup
Adapted from AllRecipes.com
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2 tbsp canola oil
3 red peppers, cut into 1 inch dice
1 medium onion, cut into 1 inch dice
4 garlic cloves, minced
1/2 tsp salt
2 cups water, vegetable broth or chicken broth
2 tbsp julienne sun dried tomatoes
1/3 cup evaporated milk
1/2 tsp red chilli flakes
freshly ground black pepper
Heat the oil and saute the red peppers, onion, garlic and salt on med-high heat until soft. Add the water/vegetable broth/chicken broth and sun dried tomatoes. Bring to a boil. Partially cover the pot, reduce heat to med-low and cook for about 30 minutes. Add the evaporated milk, red chilli flakes and black pepper. Simmer for another 5 minutes. Enjoy!