Roasted Red Pepper Soup


8 red bell peppers (about 2 ¾ lbs.)
5 black peppercorns
3 sprigs thyme
1 whole bay leaf
2 tsp olive oil
2 cups diced onion (about 1 large)
1 Tbs minced fresh garlic
4 cups fat-free, less-sodium chicken (or vegetable) broth
3 Tbs white wine vinegar
¼ tsp tabasco sauce (add more for heat)
½ tsp salt
¼ tsp freshly ground black pepper
2 Tbs chopped fresh chives

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; 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.

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

4. 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 and serve.

Servings: 6
Serving size 1 cup of soup and 1 teaspoon chives

Nutritional Information
Per Serving

Calories 99
Calories from Fat 20
Total Fat 2.35g
Saturated Fat .35g
Cholesterol 0mg
Sodium 529g
Potassium 569mg
Carbohydrates 20g
Dietary Fiber 5.25g
Sugar 11g
Net Carbs 14.75g
Protein 3.25g


Recipe Source: Cooking Light

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