Cream of Roasted Red Bell Pepper Soup

Our popular recipe of roasted red pepper cream made from our Québon cream is perfectly creamy and easy to make. Everyone will be impressed !

Cooking time
25 min.
Preparation time
25 min.
4 servings
  • 2 large red bell peppers
  • 1 tbsp (15 mL) olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 tbsp (15 mL) butter
  • 4 cups (1 L) chicken broth
  • 1/2 cup (125 mL) 15% M.F. Québon Ultra’cream Cooking Cream
  • 2 potatoes, peeled and cubed
  • Salt and pepper
  1. Preheat the oven to broil. Cut the peppers in half, remove the seeds and oil lightly. Place on a baking sheet, skin side up. Roast in the upper third of oven for 5 minutes or until the skin blackens. Cool slightly, remove skin, cut into cubes and set aside.
  2. In a saucepan, soften the onion and garlic in the butter for 2 minutes. Add salt and pepper.
  3. Add the broth, cream, potatoes and red peppers, bring to a boil and simmer over medium-low heat until the potatoes are tender.
  4. Purée in the blender until smooth. Adjust the seasoning.