Red Pepper Soup

Red Pepper Soup.jpg

Serves: 4


  • ½ cup lime sorbet
  • 2 tbsp chopped mint or basil
  • 1 cup chopped onions
  • 1 tablespoon butter
  • 1 teaspoon vegetable oil
  • 4 cups vegetable stock
  • 6 red peppers charred, skinned, and seeded
  • 1 tablespoon chopped garlic
  • 1 cup milk
  • Salt and freshly ground pepper
  • A few sprigs of thyme
  • 4 cheese straws
  • chili oil for garnish


Stir chopped herbs into lime sorbet. Keep frozen.

Heat butter and oil in a soup pot over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and thyme and cook for 2 minutes longer. Add vegetable stock, red peppers and thyme sprigs. Bring to a boil then reduce to a simmer and cook for 15 to 20 minutes, or until vegetables are very soft. Stir in milk. Season with salt and pepper.

Ladle one cup liquid into a bowl and reserve. Remove thyme sprigs from soup. Blend soup, adding reserved cooking liquid as need to get the desired consistency. Pass mixture through a strainer and re-season with salt and pepper.

Serve soup hot with a last minute addition of lime sorbet and a few drops of chili oil. Add a cheese straw across the top.