Here's a good one:

Roasted Red Pepper Soup
Source: Sharon(chase)

4 Red Bell Peppers,roasted, seeded and peeled
2 TBSP Butter (or margarine)
1 Red onion,chopped
2 Garlic cloves,minced
4 cups Chicken broth
1 TBSP Lemon Juice
Salt & Pepper to taste

Saute onions and garlic in butter until soft. Add red peppers. Cook for 2 or 3 minutes. Add broth cover and simmer for 20 minutes. Add lemon juice. Process in food processoe until smooth. Season with salt and pepper. Place back on stove until ready to serve.

NOTE: To roast the peppers place whole peppers under the broiler or on a hot grill. Turn peppers until blackened on all sides. Place hot peppers in a plastic bag and tie shut. Whne the peppers have cooled completely remove from the bag. Remove all the skin and seeds.

Cindy

Roasted Bell Pepper Soup

4 large red, yellow or orange bell peppers (pictured is yellow and orange)
1 tablespoons olive oil or butter
1 medium onion
4 cloves garlic; minced
Kosher salt and fresh ground pepper
4 cups chicken broth ("Imagine" organic)
pinch of cayenne pepper to taste

Place whole peppers on a rack place into a shallow oven-proof dish to catch juices. Set oven to broil and place peppers 5-inchs from heat source for 30 to 35 minutes, turning occasionally until skin is blistered and browned, turning often. Immediately place peppers in a plastic bag and close tightly. Let stand at least 20 minutes to cool. Remove skin, seeds and stems. Cut into strips.

Meanwhile, In a large heavy saucepan, heat olive oil; add onion, along with salt and pepper and sauté until softened but not brown. Stir in garlic and cook 1 minute. Add roasted bell peppers and broth; bring to a boil then reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream. Serves 4 generously.

*Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release!

Or, if you don't want to take the time to roast the peppers this one is awesome too. (Also better for you because there is more fiber in the skin of the peppers.)

{{!gwi}}

2 tablespoons olive oil or butter
4 large red, yellow or orange bell peppers (picture has all three colors)
1 medium onion
4 cloves garlic; minced
kosher salt and fresh ground pepper
4 cups chicken broth ("Imagine" organic)
pinch of cayenne pepper to taste

In a large heavy saucepan, heat olive oil. Chop peppers and onion, add to oil along with salt and pepper; sauté until softened. Stir in garlic and cook 1 minute. Add broth, bring to a boil reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream or croutons. Serves 4 generously.

*Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release!

Marilyn

Sharon's is very good! I like to swirl in a dollop of creme fraiche before serving.

Here's a wonderful bisque from epicurious. I make a number of changes, so I'll share my version and link the original. I think this would also be great with fresh crab.

Roasted Red Bell Pepper Bisque with Shrimp & Romano Cheese

4 large red bell peppers
3 1/2 cups chicken stock or canned low-salt chicken broth
1 teaspoon paprika
3/4 cup whipping cream
1/2 cup grated Pecorino Romano cheese
hot pepper sauce
16 large raw shrimp, peeled, deveined, coarsely chopped
3 tablespoons thinly sliced fresh basil

Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel & seed peppers.

Combine peppers and stock in large heavy saucepan. Bring to a boil; reduce heat and simmer until peppers are very tender, about 15 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika. Simmer 5 minutes to blend flavors.

Whisk in cream and Pecorino Romano cheese, then add raw shrimp. Cook for a few minutes until shrimp turn pink. Season to taste with hot pepper sauce, salt & pepper.

Ladle into bowls and sprinkle with basil.

Here is a link that might be useful: Roasted Red Bell Pepper Bisque with Shrimp & Romano Cheese

I also have a roasted red pepper and tomato soup which I puree with a stick blender at the end. I found that a timesaving tip is to skip using fresh peppers and instead use a jar of Mazetti roasted and skinned peppers. It tastes just a good. For the hot pepper I used a bit of chile with adobe sauce-caution use gingerly!

Thanks for posting Cindy! Other Cindy, I love a dollop of creme fraiche too, failing that a dollop of sour cream does well! Been making that recipe a long, long time and it is always well received....and bonus it's so easy, especially if you do the roasted red peppers in advance.

Sharon, thanks to you I keep a supply in the freezer. What a great tip!

Thanks to all that posted a recipe. I did the basic soup but added a carrot with the onion and added a little cream at the end. Everyone raved and said it was the best pepper soup they ever had.