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Creamy Red Pepper Soup


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Member since 2006

Serves 4 | Prep Time | Cook 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



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


Pairs Well With


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

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