Red Pepper Soup

By tonyglib

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.

Nutritional Information
Amount Per Serving:

Calories: 188 | Total Fat: 14.6g | Cholesterol: 45mg

Ingredients

• 2 tablespoons butter 4 red bell peppers, chopped 1 onion, chopped 4 cloves garlic, minced 24 fluid ounces chicken broth 1/2 cup heavy cream 1/8 teaspoon ground black pepper

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 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.
Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
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.