CREAMY RED PEPPER SOUP

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 2 tablespoons butter
  • 1 rib celery, chopped
  • 1 small carrot, chopped
  • 1/2 small onion, chopped (1/2 cup)
  • 1 small garlic clove, minced
  • 3 medium red bell peppers, ribs and seeds removed, and cut into 1-inch chunks (5 cups)
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 bay leaf
  • 1/2 cup heavy cream
  • pinch sugar
  • coarse salt and ground pepper
  • 2 tablespoons roughly chopped chives, for garnish

Directions

  • 1. In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.
  • 2. Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.
  • 3. Remove bay leaf; purée soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives.
  • Per serving: 200 calories; 17.3 grams fat; 3.7 grams protein; 9.5 grams carbohydrates; 2.4 grams fiber

Notes

This soup is so easy and delicious. It's good for you, too! You could easily modify the recipe to make it vegetarian or vegan. I found it in Everyday Food magazine.

Per serving: 200 calories; 17.3 grams fat; 3.7 grams protein; 9.5 grams carbohydrates; 2.4 grams fiber

Categories: Bisque/Cream  Dairy  Soup  Stove  Vegetable 
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