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 off 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 broth without sacrificing flavor. 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.

Roasted Bell Pepper Soup w/Serrano Crème Fraîche

0.0 from 0 votes

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

Servings

Adjust servings

+

–

4

servings

Prep time

35

minutes

Cooking time

30

minutes

1

hour 

5

minutes

Charred red peppers blended into a velvety soup, topped with cool serrano crème fraîche that melts into every spoonful. Smoky, rich, and just a hint of spice.

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Ingredients

• 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, plus more as needed

• 1/2 cup heavy cream

• 2 tsp fresh lemon juice

• For the Serrano crème fraîche

• 4 serrano chilies, seeded and minced finely

• 2 cloves garlic, mashed/pressed

• 1 cup crème fraîche

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Equipment/Specialty Items

• 
  Garlic PressGarlic Press
• 
  Ninja Blender/Food ProcessorNinja Food Processor

Directions

• 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 until 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.
• Sauté the shallots, thyme, salt, and pepper. Stir frequently until the shallots are soft.
• Add in the bell peppers and 3 cups of the broth. Cover and simmer for 15 minutes, or until the peppers are very soft.
• Pour contents of the pot into a blender and purée the until very smooth.
• Return the puréed soup to the pot and set over 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 until serving.
• Making the Serrano crème fraîche
• In a blender pulse the chilies, garlic, and crème fraîche until just combined; do not overmix, or the crème fraîche will separate.
• 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.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 4
• Calories: 413kcal
• Fat: 30.2g
• Saturated Fat: 17g
• Cholesterol: 83mg
• Sodium: 308mg
• Potassium: 1139mg
• Carbohydrates: 31.8g
• Net Carbs: 23.4g
• Fiber: 8.4g
• Sugar: 19.6g
• Protein: 11.2g
• Vitamin A: 611.1mcg
• Vitamin C: 463.2mg
• Calcium: 130mg
• Iron: 3mg
• Vitamin D: 0.6mcg
• Vitamin E: 6.4mg
• Vitamin K: 26.8mcg
• Thiamin: 0.2mg
• Riboflavin: 0.5mg
• Niacin: 7mg
• Vitamin B6: 1.2mg
• Vitamin B12: 0.4mcg
• Folate: 177.1mcg
• Pantothenic Acid: 1.5mg
• Phosphorus: 241mg
• Magnesium: 59mg
• Zinc: 2mg
• Selenium: 3.9mcg
• Copper: 0.2mg
• Manganese: 0.5mg

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