Red Bell Pepper Soup
- Active Time 20m
- Total Time 40m
Yields 7 1/2 cups; serves 6
The jalapeno chilies, tomatoes, garlic, lime, and cilantro add a medley of volume and mirth to the stable yet mellow chicken broth and potatoes. This recipe retains its richness and flavor when doubled, making it a good choice for guests. If you like a little extra kick, garnish each serving with a touch of freshly crushed red pepper.
- 4 cups chicken broth
- 2 jalapeno chilies, halved lengthwise, deveined, seeded
- 1 large red potato, peeled and chopped
- 4 plum tomatoes, seeded and diced
- 2 tablespoons olive oil
- 2 large cloves garlic, crushed
- 4 red bell peppers, seeded and chopped
- 1/2 cup milk
- 1/2 cup heavy cream
- Zest and juice of 1 lime
- 1 cup sour cream, garnish
- Chopped fresh cilantro, garnish
Combine broth, jalapeno chilies, potato, and tomatoes in large saucepan. Cover and simmer over medium-low heat until potato is tender, about 20 minutes. Discard chilies from broth.
Heat oil in heavy large skillet over medium heat. Add garlic and bell peppers; sauté until tender, about 12 minutes. Transfer mixture to a blender. Working in batches, add broth mixture to the blender with bell peppers and process until smooth. Transfer soup to the large saucepan. Stir in milk and cream. Rewarm soup over low heat (do not boil). Add lime zest and juice. Season soup to taste with salt and pepper.
Ladle soup into serving bowls. Garnish with sour cream and cilantro.
Recipe reprinted by permission of Publisher's Group West. All rights reserved.
nutrition information per serving
202 calories; 13g total fat; 29mg cholesterol; 139mg sodium; 17g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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