Red & Yellow Pepper Soup with Basil Cream

by Cindi SutterFounder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977; Chef and culinary travel guide extraordinaire. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.

I began taking Sara's cooking classes in 1987 and her recipes continue to be timeless treasures. 


6 large sweet red peppers
3 Tbsp olive oil
1 large onion, diced
1/2 cup fennel bulb, diced
5 cups chicken broth
salt and pepper to taste
1/2 cup Vermouth or dry white wine
1/2 yellow pepper, finely chopped for garnish


  1. Core and seed red peppers. Coarsely chop and sauté in oil for 5 minutes. Cover and simmer for 20 minutes, adding a bit of water if they begin to brown. Add onion and fennel and sauté for an additional 15 to 20 minutes, uncovered, stirring occasionally. Add chicken stock and simmer 20 minutes. Puree. Return to saucepan, add vermouth, salt and pepper to taste. Simmer 5 minutes.
  2. Serve garnished with basil cream and chopped yellow peppers. 

Basil Cream Recipe