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Red Pepper Soup
By Chef Ida Rodriguez

  • Ingredients

  • 8 Organic Bell Pepper (use Red Bell Pepper)
  • 1 cup Sweet Baby Carrots peeled
  • 3 Shallots
  • 1 clove Organic Garlic minced
  • 1 each Pear ripe peeled and cored
  • 1 tablespoon Olive Oil
  • 4 tablespoons Butter
  • 4 cups Chicken Stock good quality
  • 1/2 teaspoon Red Pepper Flakes
  • 1 dash Cayenne Pepper
  • Salt to taste
  • Pepper to taste

  • Directions

  • Slice thin, 7 of the bell peppers, baby carrots, shallots, and pear.

  • Heat the oil and butter in a large soup pot, and sauté the vegetables, garlic, and pear, over low-medium heat until tender, about 8-10 minutes.

  • Add stock, pepper flakes, and cayenne pepper.

  • Bring to a boil, turn heat down to a simmer, cover and simmer for 25-30 minutes, or until vegetables are tender.

  • While soup is cooking, roast remaining red pepper, in oven or stovetop, until completely charred.

  • Cool in a paper bag for 5-10 minutes.

  • Rub off blackened skin and remove seeds.

  • Drain on paper towels.

  • Cut into fine julienne.

  • Puree the soup in the food processor or blender.

  • Pour the pureed soup back into the pot and reheat over low heat.

  • Season with salt and pepper.

  • Garnish with the roasted bell pepper.