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Red Pepper Soup Recipe

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Ingredients

3 tablespoons butter
3 red bell peppers (1 1/4 lbs seeded and chopped (large)
1 onion, finely chopped (medium)
1/4 teaspoon ground cumin
Pinch cayenne pepper
3 1/2 cups chicken or vegetable stock or 2 cans (14 1/2 ounce each)
2 teaspoons lemon juice
salt to taste

Directions

In a 3 quart saucepan over medium heat, melt butter. Add bell pepers and onions. Cook, stirring occasionally, until onions are soft but not browned. Mix in cumin and cayenne; then add stock. Bring to boil, cover, reduce heat and simmer for 20 minutes. Puree in blender for food processor. Return puree to cooking pan. Mix in lemon juice. Taste; add salt if needed. Reheat; serve in warmed bowls, garnished with parsley.

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Glossary Terms

pepper pot soup Glossary Term

A type of soup that has historical roots from the east coast of the U.S. to Jamacia. The recipes for Pepper Pot Soup vary from region to region, but a few of the common ingredients any of which may be added to make the soup include: beef stock, honeycomb tripe or corned beef, callaloo, kale, onions, okra, chile peppers, potatoes, pasta, and spices.

pepper jack cheese soup Glossary Term

Used mainly as an ingredient in sauces, this variety of soup is thick in consistency and rich in flavor.

roasted red pepper Glossary Term

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

red chile pepper Glossary Term

A term used to describe one or many of the varieties of red-hot chilies that are grown throughout the world.

ground red pepper Glossary Term

A spice made from dried red chiles including the seeds that are ground into powder. The flavor is mildly hot which makes it useful as a seasoning for dishes requiring a spicy flavor.