Five Spice Red Pepper Soup

From Jul/Aug 1992 Cooking Light, pg. 86

Yield: 5 servings ( Serving Size: 1 cup + 1T sour cream )
Community Recipe from

Ingredients

  • 1 1/4 pound(s) red bell pepper (2 large)
  • 1 teaspoon(s) olive oil
  • 1 cup(s) chopped onion
  • 1 teaspoon(s) Chinese Five-spice powder
  • 2 clove(s) garlic minced
  • 1/2 cup(s) tomato paste
  • 1/4 cup(s) water
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) peper
  • 2 - 10.5 ounce(s) cans low sodium chicken broth
  • 1/4 c. +1T cup(s) nonfat sour cream alternative

Preparation

  1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a baking sheet; flatten with palm of hand. Broil peppers 3 inches from heat 10 minutes or until blackened and charred. Place peppers in ice water, and chill 5 minutes. Drain peppers; peel and discard skins. Set peppers aside.
  2. Heat oil in a large saucepan over medium heat. Add onion, five-spice powder, and garlic; saute 5 minutes. Add peppers, tomato paste, and next 4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
  3. Spoon mixture into container of an electric blender; cover and process until smooth (or use immersion blender in pot). Ladle into bowls; top with sour cream.
December 2013

This recipe is a personal recipe added by latenitemom and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Five Spice Red Pepper Soup Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy