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Roasted Red Pepper Soup

Cooking Light
Roasted Red Pepper Soup
Howard L. Puckett
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Worthy of a Special Occasion

Adjust the amount of hot pepper sauce to suit your taste. Serve with crusty bread.

Yield: 6 cups (serving size: 1 cup soup and 1 teaspoon chives)

Ingredients

  • 8  red bell peppers (about 2 3/4 pounds)
  • 5  black peppercorns
  • 3  thyme sprigs
  • 1  bay leaf
  • 2  teaspoons  olive oil
  • 2  cups  diced onion (about 1 large)
  • 1  tablespoon  minced fresh garlic
  • 4  cups  fat-free, less-sodium chicken broth
  • 3  tablespoons  white wine vinegar
  • 1/4  teaspoon  hot pepper sauce (such as Tabasco)
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  tablespoons  chopped fresh chives

Preparation

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.

Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives.

Nutritional Information

Calories:
99 (22% from fat)
Fat:
2.4g (sat 0.4g,mono 1.2g,poly 0.5g)
Protein:
3.7g
Carbohydrate:
16.7g
Fiber:
1.4g
Cholesterol:
0.0mg
Iron:
1.1mg
Sodium:
465mg
Calcium:
34mg
Domenica Marchetti, Cooking Light, AUGUST 2006

Member Ratings and Reviews

5 stars
Noelle
I loved it. It was very simple. I also added about 3/4 pound ( rough guess) of crab. When I heated it up for lunch the next day, I topped it off with avacado. Yummy! Served with salad for a great dinner.06/12/09

5 stars
Monica
Delicious soup, which can be made quickly (if you take a few shortcuts). The first time I made it, I roasted the peppers. Now, I just throw them in the pot without roasting. The results are just as good, and the soup is ready in 20 minutes. I also only saute the onions for a two minutes before adding the other ingredients. Highly recommend for a nutritious weekday supper. I serve mine with a salad, baguette, and goat cheese. I gave it four stars because it's not really a five-star meal. But, it's probably a four-and-a-quarter stars meal.05/11/09