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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 145.6
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 778.8 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.1 g

View full nutritional breakdown of bell pepper soup calories by ingredient
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bell pepper soup

Submitted by: SARAH.BODELL


Number of Servings: 4

Ingredients

    1 medium onion, chopped
    2 large stalks celery, chopped
    3 large bell peppers 1 red, 1 orange, and 1 yellow chopped
    3 Tbsp butter, olive oil, or avocado oil
    3 Tbsp flour
    4 cups vegetable stock
    1 tsp dried basil (roughly I never measure. I just pour a little in the palm of my hand and toss it in.)
    1/2 tsp dried thyme (again roughly)
    OR Whatever fresh or dried herbs sound good to you/you have on hand Ideas for other add ins might include: smoked paprika, garlic, crushed red pepper, or rosemary
    salt and pepper to taste

Directions

Place a stock pot over medium-high heat. Add the butter or oil and saute the onions and celery for about five minutes. Add bell peppers, add a pinch of salt and pepper and saute for another five minutes.

Reduce heat to medium, sprinkle the flour over the vegetables, stir to combine, and cook for 2 more minutes.

Slowly add the vegetable broth (about 1/4 cup at a time at first), stirring as you go. Once all the broth is in, add the herbs, bring to a boil and reduce to simmer. Simmer for 15 minutes.

Transfer the soup to a blender (in batches) and blend until smooth.

Once soup is all blended adjust seasonings to taste and enjoy!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SARAH.BODELL.






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