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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I have seen several recipes for red pepper soup. My version is spiced up a bit and has added vegetables. -Cecil M. Roper, Fort Worth, TX Ingredients:
2 red bell peppers |
2 teaspoons olive oil |
1 1/2 cups chopped onion |
1/4 cup finely chopped shallots |
2 garlic cloves, minced |
1/2 cup chopped celery |
1/2 cup sliced carrot |
1 tablespoon tomato paste |
1 teaspoon old bay seasoning |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon hot sauce |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (14-ounce) can less-sodium beef broth |
2 tablespoons reduced-fat sour cream |
2 tablespoons chopped fresh chives |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten peppers with hand. Broil 15 minutes or until skin looks blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and coarsely chop.
3. Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add onion, shallots, and garlic; cook 3 minutes, stirring occasionally. Add celery and carrot; cook 2 minutes. Add bell peppers, tomato paste, and next 6 ingredients (through beef broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove pan from heat; let stand 5 minutes. Place half of bell pepper mixture in a blender; process until smooth. Pour into a large bowl. Repeat procedure with remaining bell pepper mixture.
4. Ladle soup into individual bowls; top with sour cream and chives.
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