Chipotle Red Pepper Soup

Chipotle Red Pepper Soup Recipe
Oxmoor House


4 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 41 Minutes
Other: 20 Minutes

Nutritional Information

Calories 128
Fat 2.5 g
Satfat 1.2 g
Protein 3.8 g
Carbohydrate 22.4 g
Cholesterol 6 mg
Iron 1.0 mg
Sodium 852 mg
Caloriesfromfat 18 %
Fiber 2.0 g
Calcium 84 mg


6 small red bell peppers
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
2 garlic cloves
2 drained canned chipotle chiles in adobo sauce
3/4 cup half-and-half
3/4 teaspoon salt
1/4 cup low-fat sour cream
1/4 cup chopped fresh cilantro


Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until bell peppers are blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel.

Place bell peppers, broth, and next 4 ingredients in a large saucepan. Bring to a boil over high heat; cover, reduce heat, and simmer 13 minutes or until carrot is tender.

Place 1 chipotle chile and half of pepper mixture in a blender; process until smooth. Repeat procedure with remaining chile and pepper mixture. Return pureed mixture to pan; stir in half-and-half and salt. Cook soup over medium heat 5 minutes or until thoroughly heated.

Ladle soup into 4 bowls. Top each serving evenly with sour cream and cilantro.