Red Pepper Soup recipe

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Ingredients

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
½ cup heavy cream
⅛ teaspoon ground black pepper

Nutrition Info

187.9 calories
carbohydrate: 9.8 g
cholesterol: 44.8 mg
fat: 14.6 g
fiber: 2.4 g
protein: 4.8 g
saturatedFat: 8.7 g
servingSize: -
sodium: 504.8 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

4 to 6 servings

Recipe Note

This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.

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