Directions:
- If using fresh peppers: Make sure you have adequate ventilation. Roast peppers over open flames, using tongs to rotate. Char thoroughly. Place in ice bath for 5 minutes, then remove skins and seeds. If using canned peppers, drain.
- Puree peppers until smooth. In large stockpot, melt butter over low heat. Add onions; cook until translucent.
- Stir in flour and cook about 1 minute - do not brown or burn. Add remaining ingredients; stir until smooth. Bring to simmer and let cook for 10 minutes. If desired, season with salt and pepper; garnish with croutons and fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 445.29 Kcal (1864 kJ) | ||
| Calories from fat | 253.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.18g | 43% | |
|---|---|---|---|
| Cholesterol | 83.26mg | 28% | |
| Sodium | 230.47mg | 10% | |
| Potassium | 353.59mg | 8% | |
| Total Carbs | 40.08g | 13% | |
| Sugars | 25.43g | 102% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 9.11g | 18% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 177.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 135.06 Kcal (565 kJ) | ||
| Calories from fat | 76.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 43% | |
|---|---|---|---|
| Cholesterol | 25.25mg | 28% | |
| Sodium | 69.9mg | 10% | |
| Potassium | 107.25mg | 8% | |
| Total Carbs | 12.16g | 13% | |
| Sugars | 7.71g | 102% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 2.76g | 18% | |
| Vitamin C | 0.6mg | 3% | |
| Calcium | 53.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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