Roasted Bell Pepper Soup w/Serrano Crème Fraîche


There are soups and then there are soups. There isn’t anything that rivals this roasted bell pepper soup w/Serrano crème fraîche!

I like soup, I mean who doesn’t really like soup? But this soup is the one that I pull out when I’m trying to impress the pants of people, literally and figuratively. Didn’t think there was a soup that was good enough to talk a man out of his pants? Well there is. Then again, you can give an average man hot ham water and an oyster cracker and he’ll take his pants off. Perhaps this is not the best comparison, but the roasted bell pepper soup w/Serrano crème fraîche on the other hand is the best.

This soup is honestly amazing! I know I say that for so many of my recipes, but this has literally become my signature holiday soup. Thanksgiving or Christmas, whichever I’m hosting, this soup is always on the menu. It’s great for vegetarians, because you just swap chicken broth for vegetable. The nice part is the soup on it’s own isn’t spicy, so even if your guests can’t handle spice it works, and if they love spice you just put a larger dollop of the crème fraîche.

The soup is really rich and has a bold flavor. The Serrano crème fraîche is so fresh, light, and the kick of the Serrano pepper is just amazing! Be prepared to make a double batch of this because everyone will want seconds and the bell peppers shrink down to nothing, so it’s not a lot of soup by any means.

Love soupy soup things as much as we do? Try these:

Roasted Bell Pepper Soup w/Serrano Crème Fraîche

Course: Appetizers, SoupsCuisine: American, Punjabi FusionDifficulty: Easy


Prep time


Cooking time






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  • For the roasted bell pepper soup:
  • 12 red bell peppers

  • 2 tbsp unsalted butter

  • 6 tbsp shallots, minced

  • 1 tsp dried thyme, crumbled

  • Salt, to taste

  • Black pepper, to taste

  • 4 cups low-sodium chicken broth

  • 1/2 cup heavy cream

  • 2 tsp fresh lemon juice

  • For the Serrano crème fraîche
  • 4 serrano chilies, seeded and minced finely

  • 2 clove garlic, mashed/pressed

  • 1 cup crème fraîche

Equipment/Specialty Items


  • Roasting the bell peppers:
  • Preheat broiler.
  • Wash and place the bell peppers on a broiler pan. Broil for 15-20 minutes, turning every 5 minutes, until the skin is charred on all sides.
  • Remove the peppers from the broiler and transfer them into a bowl. Cover and set aside till they’re cool enough to handle.
  • Peel, seed, and remove the stem and ribs of the peppers.
  • Making the soup:
  • In a medium-sized pot melt butter over medium-low heat.
  • Saute shallot, thyme, salt, and pepper. Stir consistently, till the shallots are soft.
  • Add in the bell peppers and 3 cups of the broth. Cover and simmer 15 minutes. Or until the peppers are very soft.
  • Pour contents of the pot into a blender and purée the until the texture is very smooth.
  • Return the puréed soup to the pot and set to low heat.
  • Whisk in the cream and remaining cup of broth. If you’d like your soup thinner add more broth.
  • Once the soup has reached a simmer, stir in lemon juice, remove from heat, cover and set aside till serving.
  • Making the Serrano crème fraîche
  • In a blender pulse the the chilies, garlic, and crème fraîche until combined. (Be careful to pulse just a few times and not to over blend the mix because it will curdle).
  • Cover and refrigerate till serving.
  • Keep in fridge up to 2 days.
  • Serve:
  • Reheat soup if necessary.
  • Ladle soup into bowls and drizzle the Serrano crème fraîche on top.


  • This recipe is adapted from

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Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 37.4g 57%
    • Saturated Fat 7.1g 35%
  • Cholesterol 36mg 12%
  • Sodium 170mg 8%
  • Amount Per Serving% Daily Value *
  • Potassium 900mg 26%
  • Total Carbohydrate 35.9g 12%
    • Dietary Fiber 5.6g 20%
    • Sugars 20.4g
  • Protein 8.6g 16%
  • Calcium 5%
  • Iron 17%
  • Vitamin D 59%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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