Red Pepper Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Red Pepper Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Red Pepper Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons butter
• 4 red bell peppers, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 24 fluid ounces chicken broth
• 1/2 cup heavy cream
• 1/8 teaspoon ground black
• pepper

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt the butter in a large saucepan over medium heat

Step 2: Technique & Execution

Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender

Step 3: Technique & Execution

Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes

Step 4: Technique & Execution

Transfer to a blender and puree until smooth

Step 5: Technique & Execution

Run the soup through a strainer and return the liquid to the saucepan over medium low heat

Step 6: Technique & Execution

Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.