6 cups (serving size: 1 cup soup and 1 teaspoon chives)
Howard L. Puckett
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
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; 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.
Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
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.
If you want your roasted red pepper soup to be a bit spicier, adjust the amount of hot pepper sauce to suit your taste.
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This is excellent, but I did makes some changes to make it vegetarian. Used No Salt Added Vegetable Stock. After the puree step, I added a large can of crushed no salt added tomato. I also Diced and Roasted Eggplant which I added.. I did not use the whole peppers, just used fresh ground. Will definitely make this again.
Excellent, healthy recipe. I added 1 lb. cheese tortellini and a little sprinkling of parmesan cheese to make it more of a meal. I used sriracha as the hot sauce, which pairs nicely. I would recommend starting with 1/4 teaspoon of salt, then adding more to your liking, rather than putting in 1/2 teaspoon all at once.
I loved it. It was very simple. I also added about 3/4 pound ( rough guess) of crab. When I heated it up for lunch the next day, I topped it off with avacado. Yummy! Served with salad for a great dinner.
Delicious soup, which can be made quickly (if you take a few shortcuts). The first time I made it, I roasted the peppers. Now, I just throw them in the pot without roasting. The results are just as good, and the soup is ready in 20 minutes. I also only saute the onions for a two minutes before adding the other ingredients. Highly recommend for a nutritious weekday supper. I serve mine with a salad, baguette, and goat cheese. I gave it four stars because it's not really a five-star meal. But, it's probably a four-and-a-quarter stars meal.
Great soup! I will make this soup again, although peeling all of those peppers was a lot of work. I served it with a side dish of rice, garbanzo beans, peas, black soybeans, parsley and lemon juice. It was a nice pairing. *Tip: I didn't have a cheesecloth, and so I put the herbs in a tea leaf holder. That worked well.
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