Roasted Red Pepper Soup With Jalapeño Cream

  • 3 tbsp shallot, finely chopped
  • 1/2 tsp dried thyme, crumbled
  • 1 tbsp unsalted butter
  • 12 red bell peppers, roasted and chopped
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • fresh lemon juice to taste
  • salt and pepper to taste
  • 3 fresh jalapeño peppers, seeded and chopped
  • 1 large garlic clove, minced
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup heavy cream


  1. Preheat barbecue on HIGH heat. Place bell peppers on grill, and char on all sides, turning as needed. Remove from barbecue, and cool on a chopping board. When cool enough to handle, peel off the black skin, remove stem and seeds, and chop the fresh of the pepper.
  2. Using the sideburner of your barbecue, melt butter in a large, heavy dutch oven or stock pot, over LOW heat. Add the shallot and thyme, and stir until the shallot is soft. Add the bell peppers and chicken broth, and simmer the mixture, covered, until the peppers are very soft, about 15 minutes.
  3. In a blender or food processor, purée the mixture in batches until it is very smooth. Return the mixture to a clean pot, and whisk in the cream. (Add more chicken stock if a thinner soup is desired). Season with salt, pepper, and lemon juice to taste.
  4. For the jalapeño cream, blend the jalapeño peppers, salt, garlic, sour cream, and heavy cream in a food processor or blender until combined well. (Overblending may curdle the cream). Force the mixture through a fine sieve set over a small bowl.
  5. To serve, let the jalapeño cream come to room temperature, and heat the soup separately. Ladle the soup into bowls and drizzle the cream over the soup decoratively.