Stoplight pepper soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 128.6
  • Total Fat: 7.0 g
  • Cholesterol: 5.0 mg
  • Sodium: 964.5 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.5 g

View full nutritional breakdown of Stoplight pepper soup calories by ingredient
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An easy and delicious pepper soup An easy and delicious pepper soup
Number of Servings: 4


    Olive oil
    1 red bell pepper
    1 yellow bell pepper
    1 orange bell pepper
    (All one color may be used)
    1 large onion, chopped
    1 Tablespoon Penzey's freeze-dried garlic
    1 teaspoon Pennzey's freeze-dried shallots
    1 teaspoon dried thyme or 1 branch of fresh thyme
    1 teaspoon (or less) fresh ground pepper
    2 Tablespoons cream
    1/4 cup white wine
    1-2 cans Swanson chicken broth

    teaspoon of grate parmesan


Salt may be added depending on salt content of chicken broth.


Heat olive oil in soup pot.
Add chopped peppers, onion. garlic, shallots, pepper and thyme. Cook about 20 minutes until very soft. Stir as necessary to keep from sticking.
Add wine and cook until wine is nearly gone. About 8 minutes.
Add 1/4 cup broth and simmer for 10 minutes.
Then use stick blender to make soup. Blender a short time for chunky; a longer time for a creamy soup.
Add remaining broth and bring to a boil. Remove from heat and stir in cream.

(Garnish with a teaspoon of parmesan cheese in middle if desired.

Serving Size: Makes 4 servings of soup (1.5 serving size)

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