"I have seen several recipes for red pepper soup. My version is spiced up a bit and has added vegetables." -Cecil M. Roper, Fort Worth, TX
2 red bell peppers
2 teaspoons olive oil
1 1/2 cups chopped onion
1/4 cup finely chopped shallots
2 garlic cloves, minced
1/2 cup chopped celery
1/2 cup sliced carrot
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14-ounce) can less-sodium beef broth
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh chives
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten peppers with hand. Broil 15 minutes or until skin looks blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and coarsely chop.
Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add onion, shallots, and garlic; cook 3 minutes, stirring occasionally. Add celery and carrot; cook 2 minutes. Add bell peppers, tomato paste, and next 6 ingredients (through beef broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove pan from heat; let stand 5 minutes. Place half of bell pepper mixture in a blender; process until smooth. Pour into a large bowl. Repeat procedure with remaining bell pepper mixture.
Ladle soup into individual bowls; top with sour cream and chives.