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Red Pepper-and-Pear Soup

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 15 mins
Cook time 40 mins
Cool time 20 mins
Yield Makes 7 cups (serving size: 1 cup)

Ingredients

  • 2 tablespoons butter
  • 2 teaspoons olive oil
  • 3 large red bell peppers, sliced
  • 2 carrots, sliced
  • 2 shallots, sliced
  • 2 Anjou pears, peeled and sliced
  • 1 (32-oz.) container fat-free chicken broth
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • Dash of ground red pepper
  • Garnishes: thinly sliced fresh pears, plain yogurt, chopped fresh chives

Nutrition Information

  • calories 103
  • caloriesfromfat 0.0 %
  • fat 5.2 g
  • satfat 2.3 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 1.9 g
  • carbohydrate 14.4 g
  • fiber 3.6 g
  • cholesterol 9 mg
  • iron 0.7 mg
  • sodium 654 mg
  • calcium 24 mg

How to Make It

  1. Melt butter with oil in a Dutch oven over medium heat; add bell pepper and next 3 ingredients, and sauté 8 to 10 minutes or until tender.

  2. Stir in chicken broth and next 4 ingredients. Bring to a boil; cover, reduce heat to low, and simmer 25 to 30 minutes. Let cool 20 minutes.

  3. Process soup, in batches, in a food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and keep warm until ready to serve. Garnish, if desired.

  4. Note: To make ahead, let soup cool, and store in an airtight container in refrigerator up to 2 days. Reheat in a saucepan over medium-low heat, stirring often.

  5. Note: Nutritional analysis does not include garnishes.