- 3 large (1 1/2 lbs.) red bell peppers
- 3 medium thin-skinned potatoes, peeled and chopped
- 1 large onion, chopped
- About 3 tbsp. extra-virgin olive oil, divided
- 4 cups vegetable or chicken broth
- 1 teaspoon kosher salt
- calories 259
- caloriesfromfat 38 %
- protein 4.3 g
- fat 11 g
- satfat 1.6 g
- carbohydrate 38 g
- fiber 4.5 g
- sodium 1243 mg
- cholesterol 0.0 mg
How to Make It
Put peppers on a baking pan and broil 3 in. from heat, turning as needed until all sides are charred, 10 to 12 minutes. Cool; remove stems, seeds, and skin. Coarsely chop peppers.
In a large saucepan over medium-high heat, cook onion in 2 tbsp. oil, stirring, until lightly browned, 6 to 8 minutes. Add potatoes, peppers, broth, and salt. Cover and bring to a boil; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes.
In a blender, purée soup in batches, holding lid down with a towel. Pour back into saucepan and thin to desired consistency with more broth if you like; reheat until hot. Drizzle each serving with a scant 1 tsp. oil.
Note: Nutritional analysis is per serving.