Oxmoor House
Prep Time
10 Mins
Cook Time
41 Mins
Other Time
20 Mins
Yield
4 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Oxmoor House Healthy Eating Collection

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