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This red pepper soup is a light and creamy pur?ed soup that surprises 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
- 2 tablespoons butter
- 4 red bell peppers, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 24 fluid ounces chicken broth
- ½ cup heavy cream
- 1/8 teaspoon ground black pepper
Directions
Step 1
Melt butter in a large saucepan over medium heat. Saut? red bell pepper, onion, and garlic in butter until tender, 5 to 10 minutes.
Step 2
Stir in chicken broth, reduce heat to low, and simmer for 30 minutes. Transfer to a blender and pur?e until smooth.
Step 3
Strain soup through a strainer into the saucepan. Stir in heavy cream and black pepper. Cook over medium-low heat until warmed through, 5 to 10 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 188 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat9g | 44% |
| Cholesterol45mg | 15% |
| Sodium505mg | 22% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber2g | 9% |
| Total Sugars5g | |
| Protein5g | |
| Vitamin C124mg | 621% |
| Calcium39mg | 3% |
| Iron1mg | 4% |
| Potassium386mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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