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


  • 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


  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.

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