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Roasted Red Bell Pepper Soup

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Roasted Red Bell Pepper Soup

Roasted Red Bell Pepper Soup recipe

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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1 pound sweet red bell peppers
roasted, peeled
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1 tablespoon garlic
chopped
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¼ cup yellow onion
julienned
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1 each bay leaves
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1 teaspoon creole seasoning
*
1 teaspoon cumin
ground
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1 teaspoon salt
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1 teaspoon lemon juice
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1 teaspoon worcestershire sauce
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4 cups water
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1 cup heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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453.6 g sweet red bell peppers
roasted, peeled
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15 ml garlic
chopped
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59 ml yellow onion
julienned
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1 each bay leaves
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5 ml creole seasoning
*
5 ml cumin
ground
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5 ml salt
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5 ml lemon juice
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5 ml worcestershire sauce
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946 ml water
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237 ml heavy whipping cream
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Directions

Heat oil in stockpot.

Add peppers, garlic and onion, and cook until onion is translucent.

Add bay leaf, Creole seasoning, cumin, salt, lemon juice and Worcestershire.

Add water and bring to a boil. Process in blender or food processor until smooth.

Stir in cream and blend in blender again (may have to do in batches).

Divide among 4 to 6 bowls, and garnish with corn and tortilla strips.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 27085% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 642mg 27%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 89% Vitamin C 246%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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