Cream of Red Pepper Soup

It's been quite cold recently here in Toronto and the best way to stay warm?  A delicious, hot and creamy soup!  This cream of red pepper soup is perfect for these cold days but what really bring out the sweet taste of the peppers is the piece of goat cheese at the bottom of the bowl.  The hot soup slowly melts the cheese and releases its salty, tangy flavours which complements the sweetness of the red peppers.

So go ahead:  Go play outside but make sure you have a hot bowl waiting for you when you come back in to warm up!

Cream of Red Peppers 
yields 6 potions

Ingredients

• 3 tablespoons butter 
• 1 red onion, diced 
• 2 garlic cloves, minced 
• ¼ teaspoon crushed red pepper flakes 
• 8 red peppers, seeded and roughly chopped 
• 2 ½ cup chicken broth 
• ¾ cup cream 35% 
• Salt & pepper 
• goat cheese 
• fresh basil (optional)

Directions
In a large pot, melt butter over medium heat.
Cook onion, garlic and pepper flakes for about 5 to 8 minutes.
Add the peppers and cook for an additional 5 minutes.
Incorporate the chicken broth and bring to boil.
Season with salt and pepper.
Cover and simmer for 25 minutes.
Using an immersion hand blender, purée the soup until you obtain a smooth and silky texture.
Add the cream and heat up for a few more minutes on low heat.
To serve, place a piece of goat cheese at the bottom of your bowl and pour the warm soup on top. 

Garnish with some chopped fresh basil or spicy cheddar cheese crackers.

Bon Appétit!

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