Roasted Green Pepper and Leek Soup


  • ~2T butter or olive oil
  • 1 small onion, roughly diced
  • 3 cloves of garlic, chopped
  • 1 leek, white and green portions
  • 5 green bell peppers
  • 1/2 avocado
  • 2 small plumb or campari tomatoes
  • 2 cups chicken or vegetable stock
  • 1/2 cup heavy cream
  • kosher salt and freshly ground black pepper to taste


Note: I started with this recipe as a base, but made a number of changes, both to use up things I had and for taste.

  1. Roast green peppers until charred under a broiler, turning frequently to achieve equal charring.  Then remove as much skin as feasible under cold water.  Also remove core and seeds at this time.
  2. Heat olive oil and/or butter over medium high heat in a pot or dutch oven.
  3. Add garlic, onion and leak and cook for 3-5 minutes, stirring frequently, until fragrant.
  4. Add green peppers, avocado, and tomatoes and cook for another 5 minutes or so.
  5. Add broth, bring to a boil, cover and reduce heat to medium low and allow to simmer for 20 minutes.
  6. Transfer to blender or food processor working in batches if necessary.  Alternatively you can use an immersion blender.  Either way process until it is smooth.
  7. Return to the pot or dutch oven on medium heat.  Add the heavy cream and salt and pepper to taste.
  8. Serve once heated thoroughly.  This dish can also be served chilled later on.

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