Roasted Red Pepper Soup

Serve this simple roasted red pepper soup recipe with crusty bread and a simple green salad for a quick lunch. Nutritional Information Amount per serving Calories: 99 Calories from fat: 22% Fat: 2.4g Saturated fat: 0.4g Monounsaturated fat: 1.2g Polyunsaturated fat: 0.5g Protein: 3.7g Carbohydrate: 16.7g Fiber: 1.4g Cholesterol: 0.0mg Iron: 1.1mg Sodium: 465mg Calcium: 34mg
Photo by Sheila O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings, 1 cup each

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 8

    red bell peppers (about 2 3/4 pounds)

  • 5

    black peppercorns

  • 3

    thyme sprigs

  • 1

    bay leaf

  • 2

    teaspoons olive oil

  • 2

    cups diced onion (about 1 large)

  • 1

    tablespoon minced fresh garlic

  • 4

    cups fat-free, less-sodium chicken broth

  • 3

    tablespoons white wine vinegar

  • 1/4

    teaspoon hot pepper sauce (such as Tabasco)

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 2

    tablespoons chopped fresh chives

Directions

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop. Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives. Note: If you want your roasted red pepper soup to be a bit spicier, adjust the amount of hot pepper sauce to suit your taste.

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