Red Pepper-and-Pear Soup

Red Pepper-and-Pear Soup Recipe
Photo: Jennifer Davick; Styling: Lisa Powell Bailey


Makes 7 cups (serving size: 1 cup)

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 40 Minutes
Cool: 20 Minutes

Nutritional 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


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


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.

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.

Note: Nutritional analysis does not include garnishes.

Janet Gaffney, Mount Pleasant, South Carolina,

Southern Living

October 2008
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