Red Pepper Soup

Red Pepper Soup

211

"This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired."

Ingredients

55 m {{adjustedServings}} servings 188 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
  2. Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
  3. Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
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Reviews

211
  1. 273 Ratings

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I liked the simplicity of this recipe, but after reading the reviews I decided to make a few changes. I changed the butter to a pat of butter, the rest olive oil, I used nine very large, ripe, m...

This recipe is much easier if you puree the soup using an immersion blender right in the soup pot, before adding the cream. Also, you can use chopped, frozen onions to save time. Lastly, for ...

Just when I think that I can master easy recipes such as this, something happens that reminds me that I can be such a klutz in the kitchen! When it came time to "puree" the broth/peppers, I pour...