RED PEPPER SOUP
This is an easy, light, and creamy pureed soup that will impress your family and friends. It can be made vegetarian by substituting the chicken broth with vegetable broth. This recipe is from Allrecipes.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes.
- Pour in the broth, stirring well. Reduce heat to low and simmer for 30 minutes.
- Puree using a hand held immersion blender, or transfer to a blender and puree until smooth.
- Pour the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
Nutrition Facts : Calories 235.4, Fat 18.2, SaturatedFat 10.8, Cholesterol 56, Sodium 628.4, Carbohydrate 12.3, Fiber 3, Sugar 6.8, Protein 6
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Bikesh Yadav
[email protected]This soup was a bit bland for my taste. I added some extra spices and it was much better. I will definitely be making this soup again, but I will adjust the spices to my own taste.
Lifedo Emmanuel
[email protected]I made this soup last night and it was delicious! I used a little less cream than the recipe called for and it was still plenty creamy. I will definitely be making this soup again.
Linda Godfrey
[email protected]This soup is amazing! I love the creamy texture and the rich flavor. I will definitely be making this soup again and again.
Lihlithemba Mavundla
[email protected]Great recipe! I made this soup for a party and it was a hit. Everyone loved the flavor. I will definitely be making this soup again.
Dr Khadija Dr Khadija
[email protected]This soup is delicious and easy to make! I followed the recipe exactly and it turned out perfect. I love the smoky flavor of the roasted red peppers. I will definitely be making this soup again.