Red Bell Pepper Soup


  • 2 TBSP olive oil
  • 1 large onion, diced
  • 8-10 red bell peppers, seeded and chopped
  • 6 cloves garlic, minced
  • 1 cup dry white wine
  • 1 can (28 ounce) chopped tomatoes in puree
  • 8 cups chicken stock
  • 2 tsp cayenne pepper
  • 2 tsp Worcestershire sauce
  • 1TBSP rice wine vinegar


  1. Heat olive oil in a large stockpot over medium high heat until hot. Saute the onion, peppers and garlic until tender, about 5 minutes.
  2. Add wine and cook over high heat until reduced by one half. Add tomatoes and chicken stock, and bring the mixture to a boil over medium high heat. Reduce the heat to low and simmer 25-30 minutes.
  3. Add the last three ingredients.
  4. Serve with cornbread.

Yield: 6-8 servings