Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

Serve this simple roasted red pepper soup recipe with crusty bread and a simple green salad for a quick lunch.

Domenica Marchetti
Recipe by Cooking Light August 2006

Gallery

Credit: Howard L. Puckett

Recipe Summary

Yield:
6 cups (serving size: 1 cup soup and 1 teaspoon chives)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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 for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.

  • Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

  • Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives.

Chef's Notes

If you want your roasted red pepper soup to be a bit spicier, adjust the amount of hot pepper sauce to suit your taste.

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.

Nutrition Facts

99 calories; calories from fat 22%; fat 2.4g; saturated fat 0.4g; mono fat 1.2g; poly fat 0.5g; protein 3.7g; carbohydrates 16.7g; fiber 1.4g; cholesterol 0mg; iron 1.1mg; sodium 465mg; calcium 34mg.
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