Chipotle Red Pepper Soup

Enjoy this spicy soup with a piece of crusty bread or some baked tortilla chips.

Yield: 5 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Stand: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 124
  • Fat: 5.6g
  • Saturated fat: 3.4g
  • Protein: 4.4g
  • Carbohydrate: 14.4g
  • Cholesterol: 24mg
  • Iron: 0.7mg
  • Sodium: 660mg
  • Calories from fat: 40%
  • Fiber: 3.2g
  • Calcium: 99mg

Ingredients

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

Preparation

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