Roasted Red Bell Pepper Soup with Star Anise

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 137.5
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 915.9 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.5 g

View full nutritional breakdown of Roasted Red Bell Pepper Soup with Star Anise calories by ingredient
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Introduction

Delicious soup that can be served cold or hot. Can be garnished with cooked shrimp, a mound of crabmeat, or a bit of goat cheese. Delicious soup that can be served cold or hot. Can be garnished with cooked shrimp, a mound of crabmeat, or a bit of goat cheese.
Number of Servings: 4

Ingredients

    2 Tbs. olive oil
    2 onions (about 3/4 lb. total), chopped
    2 cloves garlic, chopped
    1/2 inch fresh ginger, peeled and chopped
    1 medium carrot, peeled and chopped
    1 qt. homemade or canned low sodium chicken broth
    3 large red bell peppers, roasted, peeled, and seeded;
    juices reserved
    1 whole star anise
    1/2 tsp. kosher salt; more to taste
    1/4 tsp. freshly ground black pepper; more to taste
    Small pinch cayenne; more to taste
    6 fresh basil leaves
    Extra-virgin olive oil and sherry vinegar (optional)


Tips

Great drizzled with the suggested evoo and sherry vinegar and a mound of crab meat in the center of the bowl.


Directions

Heat olive oil in a 6-qt. soup pot over medium heat. Add the onions, garlic, ginger, and carrot and saute until very soft but not browned, 15 to 20 minutes

Add broth and raise heat to high. Add the roasted peppers and any reserved juices, along with the star anise, salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered for 30 minutes. Stir occasionally.

Puree the soup in batches in a blender (I use an immersion blender), with all the basil leaves going in the blender along with the first batch. Puree each batch for at least 1 minute. Combine all pureed soup in one container, taste, and add more salt and pepper if needed. Serve with a drizzle of extra-virgin olive oil (not included in nutritional info.) and a splash of sherry vinegar, if you like.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MZ.KITTY.

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