Red Pepper Soup

"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

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

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Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 31%
  • Fat: 2.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.7g
  • Carbohydrate: 10.4g
  • Fiber: 1.5g
  • Cholesterol: 3mg
  • Iron: 0.7mg
  • Sodium: 569mg
  • Calcium: 37mg

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

Preparation

  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.
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