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Photo: Johnny Miller; Styling: Sarah Smart

Smoky Bell Pepper Soup

Inspired by the flavors of Spanish romesco sauce, this starter soup gussies up bottled roasted bell peppers with Marcona almonds (already toasted, saving a step), lots of garlic, and sherry vinegar.

Cooking Light NOVEMBER 2013

  • Yield: Serves 8 (serving size: about 2/3 cup)
  • Hands-on:23 Minutes
  • Total:23 Minutes

Ingredients

  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups chopped onion
  • 8 garlic cloves, chopped
  • 1/2 teaspoon smoked paprika
  • 2 1/4 cups unsalted chicken stock (such as Swanson)
  • 2 (12-ounce) bottles roasted red bell peppers, rinsed well and drained
  • 1/4 cup Marcona almonds
  • 1 ounce French bread baguette, torn
  • 1/4 cup heavy whipping cream
  • 2 teaspoons sherry vinegar
  • 3/8 teaspoon kosher salt
  • Flat-leaf parsley leaves (optional)

Preparation

1. Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 1 1/2 minutes. Add paprika; cook 30 seconds, stirring constantly. Add stock and bell peppers; bring to a simmer.

2. Place bell pepper mixture, almonds, and bread in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid. Blend until smooth. Add cream, and pulse to combine.

3. Return pureed soup to saucepan. Heat soup over medium heat 3 minutes or until thoroughly heated. Stir in vinegar and salt. Garnish with parsley, if desired.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 116
  • Fat: 7.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 3.3g
  • Carbohydrate: 8.9g
  • Fiber: 1.1g
  • Cholesterol: 10mg
  • Iron: 0.6mg
  • Sodium: 284mg
  • Calcium: 35mg
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Smoky Bell Pepper Soup recipe

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