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Red Pepper Soup

Yield 6 servings (serving size: about 3/4 cup soup, 1 teaspoon sour cream, and 1 teaspoon chives)
"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

Ingredients

  • 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

Nutrition Information

  • calories 70
  • caloriesfromfat 31 %
  • fat 2.4 g
  • satfat 0.7 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 2.7 g
  • carbohydrate 10.4 g
  • fiber 1.5 g
  • cholesterol 3 mg
  • iron 0.7 mg
  • sodium 569 mg
  • calcium 37 mg

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.

  4. Ladle soup into individual bowls; top with sour cream and chives.