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Roasted Red Pepper Cream Soup Nagle Warren Mansion B&B Cheyenne WY

Roasted Red Pepper Cream Soup - - Nagle Warren Mansion B&B - Cheyenne WY -- This soup makes a good lunch with a half sandwich, or as the soup course for dinner.


2 1/2 lbs. red bell peppers, ripe and roasted

6 oz. shallots, chopped or use green onions

2 cloves garlic, peeled and minced

½ T. dried thyme

1 oz. extra virgin olive oil

3 C. water

1 T. vegetable base

1 oz. red wine vinegar

1/8 tsp. cayenne pepper

Fresh basil, ¾ oz. sliced chiffonade

To roast red bell peppers:  char the peppers over a gas flame, barbeque or under the broiler until they are blackened on all sides. Put them in a paper bag and let them stand for at least 10 minutes. Peel, seed and slice the peppers. This can be done several days ahead and kept cool in the refrigerator.

Put the olive oil in the soup pot and heat. Add shallots, garlic and dried thyme and sauté until the shallots turn translucent.

Add roasted peppers, water, vegetable base, red wine vinegar and cayenne pepper. Simmer all until peppers are really soft, 30 minutes to an hour or so, then let cool to room temperature. Blend until the soup is pureed.

Bring soup to serving temperature, add the cream and hold on low heat until ready to serve. Sprinkle fresh basil on top.

This soup can be made a day or two ahead, and store in the refrigerator. This seems to bring out the best of the flavors. Warm it up slowly before serving. This soup also stores well in the freezer for several months.

A Beaujolais wine pairs nicely with this soup.

Roasted Read Pepper Cream Soup - Nagle Warren Mansion B&B -Cheyenne WY


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