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Recipe by Oxmoor House January 2005

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Oxmoor House

Recipe Summary

prep:
10 mins
cook:
41 mins
additional:
20 mins
total:
1 hr 11 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 18 minutes or until bell peppers are blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel.

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  • Place bell peppers, broth, and next 4 ingredients in a large saucepan. Bring to a boil over high heat; cover, reduce heat, and simmer 13 minutes or until carrot is tender.

  • Place 1 chipotle chile and half of pepper mixture in a blender; process until smooth. Repeat procedure with remaining chile and pepper mixture. Return pureed mixture to pan; stir in half-and-half and salt. Cook soup over medium heat 5 minutes or until thoroughly heated.

  • Ladle soup into 4 bowls. Top each serving evenly with sour cream and cilantro.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

128 calories; fat 2.5g; saturated fat 1.2g; protein 3.8g; carbohydrates 22.4g; cholesterol 6mg; iron 1mg; sodium 852mg; calories from fat 18%; fiber 2g; calcium 84mg.
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