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Course: cold appetizer
Total time: half-day
Skill level: Moderate
Cost: Moderate
Yield: Serves 6
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The vibrant hue and intense flavor of this soup will have everyone begging for the recipe.


  • 3 cups (750mL) chopped white onions
  • 3 (45mL) tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups (500mL) sliced red bell peppers, peeled, seeded and grilled
  • 8 fresh basil leaves
  • ½ (2mL) tsp salt
  • ¼ tsp (1mL) freshly ground black pepper
  • 5 (1.25 L) cups chicken stock
  • ½ cup (125mL) half and half (10%) cream
  • 1 tbsp (15mL) tarragon vinegar or white wine vinegar
  • ½ (125mL) cup crème fraîche or plain yogurt
  • 1/3(75mL) cup chopped fresh basil


1. In a large heavy-bottomed saucepan, heat oil over medium heat. Add onions and cook, stirring occasionally, for 5 minutes or until softened.

2. Add garlic, peppers, basil, salt and pepper; cook, stirring occasionally, for 5 minutes.

3. Add stock; bring mixture to a boil. Reduce heat and simmer, partially covered, for 20 minutes. In a blender or food processor, purée mixture in batches. Pour into a large bowl. Allow to cool. Cover and refrigerate until well chilled (at least 3 hours).

4. When ready to serve, stir in half-and-half and vinegar. Adjust seasoning to taste. Ladle into soup bowls. Add a dollop of crème fraîche and a little chopped basil to each serving.

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Nutritional Information

Nutrients per serving

214kcal (11%)
78mg (8%)
46mg (77%)
80mcg RAE (3%)
16mg (5%)
502mg (21%)
3g (17%)
12g (19%)
1mg (5%)