Red Pepper-and-Pear Soup

Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Yield: Makes 7 cups (serving size: 1 cup)
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Cool: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 0.0%
  • Fat: 5.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.9g
  • Carbohydrate: 14.4g
  • Fiber: 3.6g
  • Cholesterol: 9mg
  • Iron: 0.7mg
  • Sodium: 654mg
  • Calcium: 24mg

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

Preparation

  1. 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. 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. 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.
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