Directions:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
- Peel off and discard charred skin. Remove stems and seeds; set peppers aside.
- In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan.
- Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese. Yield: 6 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.1 Kcal (942 kJ) | ||
| Calories from fat | 133.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.87g | 23% | |
|---|---|---|---|
| Cholesterol | 43.62mg | 15% | |
| Sodium | 749.62mg | 31% | |
| Potassium | 578.73mg | 12% | |
| Total Carbs | 15.27g | 5% | |
| Sugars | 7.4g | 30% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 213.9mg | 356% | |
| Iron | 0.1mg | 0% | |
| Calcium | 173.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 57.38 Kcal (240 kJ) | ||
| Calories from fat | 34.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 23% | |
|---|---|---|---|
| Cholesterol | 11.12mg | 15% | |
| Sodium | 191.1mg | 31% | |
| Potassium | 147.54mg | 12% | |
| Total Carbs | 3.89g | 5% | |
| Sugars | 1.89g | 30% | |
| Dietary Fiber | 0.95g | 15% | |
| Protein | 1.59g | 12% | |
| Vitamin C | 54.5mg | 356% | |
| Calcium | 44.2mg | 17% | |
* 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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