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Smoked Red Bell Pepper Soup

Smoked Red Bell Pepper Soup recipe image
This Smoked Red Bell Pepper Soup is a comforting blend of sweet, smoky peppers and savory chicken broth. The red bell peppers are smoked with hickory chips to infuse deep flavor, then simmered with celery, onion, thyme, and bay leaf. The chicken adds heartiness, while whipping cream lends a luxurious finish. Perfect for chilly evenings, this soup balances warmth and richness in every spoonful. Serve it with crusty bread for a satisfying meal.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 62.0
Dietary: Gluten-free
Description
This Smoked Red Bell Pepper Soup is a comforting blend of sweet, smoky peppers and savory chicken broth. The red bell peppers are smoked with hickory chips to infuse deep flavor, then simmered with celery, onion, thyme, and bay leaf. The chicken adds heartiness, while whipping cream lends a luxurious finish. Perfect for chilly evenings, this soup balances warmth and richness in every spoonful. Serve it with crusty bread for a satisfying meal.
Ingredients
  • 8 md Red bell peppers (about 3
Directions
  1. 1
    Prepare smoker with hickory chips and preheat to 150&# 194;°F.
  2. 2
    Grease the grill rack and arrange red bell peppers.
  3. 3
    Smoke peppers for 1ý hours at 150ðF.
  4. 4
    Peel, core, and dice the smoked red bell peppers.
  5. 5
    Bring 6 cups of chicken stock to a boil in a medium saucepan.
  6. 6
    Reduce heat until liquid is barely simmering.
  7. 7
    Add whole chicken breasts and ribs and simmer until firm, about 12 minutes.
  8. 8
    Drain chicken, reserving the stock.
  9. 9
    Skin, bone, and dice the chicken, then wrap and refrigerate.
  10. 10
    Melt butter in a large saucepan over medium-low heat.
  11. 11
    Add celery and onion; cook until tender, about 10 minutes.
  12. 12
    Stir in diced peppers and cook for 3 minutes.
  13. 13
    Add reserved stock, thyme, and bay leaf; simmer until reduced to 4 cups, about 1 hour.
  14. 14
    Stir in whipping cream and simmer until reduced to 4ý cups, about 40 minutes.
  15. 15
    Remove thyme sprigs and bay leaf.
  16. 16
    Puree soup in blender until smooth.
  17. 17
    Strain pureed soup through a sieve into a saucepan.
  18. 18
    Season with salt and freshly ground black pepper.
  19. 19
    Rewarm over low heat, adding more stock if thinner consistency is desired.
  20. 20
    Stir in diced chicken and heat through.
  21. 21
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 62.0kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.0mg1%
Total Carbohydrate 14.0g5%
Dietary Fiber 5.0g20%
Sugars 8.4g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Always puree the soup before adding whipping cream to maintain texture.

Use hickory chips for traditional smoky flavor; other woods like apple or cherry can also be used.

Reserve extra stock for adjusting consistency when reheating leftovers.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

For a vegan version, substitute chicken stock with vegetable broth and omit chicken and cream.

Keywords: smoked, red, bell, pepper, soup, chicken, cream, hickory, smoker, simmered, comforting, warm, vegetable, thyme, onion, celery, bay leaf, homemade
Read it online: https://www.chefs-mate.com/recipe/smoked-red-bell-pepper-soup/