Rating: 5 stars
1 Ratings
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"I have seen several recipes for red pepper soup. My version is spiced up a bit and has added vegetables." -Cecil M. Roper, Fort Worth, TX

Recipe by Cooking Light May 2005


Recipe Summary test

6 servings (serving size: about 3/4 cup soup, 1 teaspoon sour cream, and 1 teaspoon chives)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten peppers with hand. Broil 15 minutes or until skin looks blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and coarsely chop.

  • Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add onion, shallots, and garlic; cook 3 minutes, stirring occasionally. Add celery and carrot; cook 2 minutes. Add bell peppers, tomato paste, and next 6 ingredients (through beef broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove pan from heat; let stand 5 minutes. Place half of bell pepper mixture in a blender; process until smooth. Pour into a large bowl. Repeat procedure with remaining bell pepper mixture.

  • Ladle soup into individual bowls; top with sour cream and chives.

Nutrition Facts

70 calories; calories from fat 31%; fat 2.4g; saturated fat 0.7g; mono fat 1.2g; poly fat 0.3g; protein 2.7g; carbohydrates 10.4g; fiber 1.5g; cholesterol 3mg; iron 0.7mg; sodium 569mg; calcium 37mg.