Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 147.3
- Total Fat: 13.8 g
- Cholesterol: 48.0 mg
- Sodium: 587.7 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.9 g
- Protein: 1.8 g
View full nutritional breakdown of Red Pepper Soup calories by ingredient
Introduction
A wonder soup that can be made lighter by substitutions. A wonder soup that can be made lighter by substitutions.Number of Servings: 5
Ingredients
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
Tips
Also, if you have the time, the soup great if the peppers are roasted first.
Directions
1 Chop onion and peppers, mince garlic.
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.
2 Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
3 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.
Makes 5 to 6 servings
Serving Size: 5 to 6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user DIGMYBOAT.
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.
2 Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
3 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.
Makes 5 to 6 servings
Serving Size: 5 to 6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user DIGMYBOAT.