Roasted Red Pepper Soup

Howard L. Puckett

Serve this simple roasted red pepper soup recipe with crusty bread and a simple green salad for a quick lunch.

Yield: 6 cups (serving size: 1 cup soup and 1 teaspoon chives)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 22%
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.7g
  • Carbohydrate: 16.7g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 465mg
  • Calcium: 34mg

Ingredients

  • 8 red bell peppers (about 2 3/4 pounds)
  • 5 black peppercorns
  • 3 thyme sprigs
  • 1 bay leaf
  • 2 teaspoons olive oil
  • 2 cups diced onion (about 1 large)
  • 1 tablespoon minced fresh garlic
  • 4 cups fat-free, less-sodium chicken broth
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon hot pepper sauce (such as Tabasco)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 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; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.
  3. Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
  4. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives.
Note:

If you want your roasted red pepper soup to be a bit spicier, adjust the amount of hot pepper sauce to suit your taste.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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