Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Janet Gaffney, Mount Pleasant, South Carolina
Recipe by Southern Living October 2008

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Credit: Jennifer Davick; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
15 mins
cook:
40 mins
cool:
20 mins
total:
75 mins
Yield:
Makes 7 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter with oil in a Dutch oven over medium heat; add bell pepper and next 3 ingredients, and sauté 8 to 10 minutes or until tender.

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  • Stir in chicken broth and next 4 ingredients. Bring to a boil; cover, reduce heat to low, and simmer 25 to 30 minutes. Let cool 20 minutes.

  • Process soup, in batches, in a food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and keep warm until ready to serve. Garnish, if desired.

  • Note: To make ahead, let soup cool, and store in an airtight container in refrigerator up to 2 days. Reheat in a saucepan over medium-low heat, stirring often.

  • Note: Nutritional analysis does not include garnishes.

Nutrition Facts

103 calories; fat 5.2g; saturated fat 2.3g; mono fat 1.9g; poly fat 0.4g; protein 1.9g; carbohydrates 14.4g; fiber 3.6g; cholesterol 9mg; iron 0.7mg; sodium 654mg; calcium 24mg.
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