Roasted Pepper Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon olive oil
- 2cloves garlic, peeled and minced
- 1onion, peeled and minced
- 1large carrot, peeled and minced
- 2ribs celery, minced
- 1quart chicken or vegetable broth, homemade or low-sodium canned
- 1teaspoon dried thyme leaves
- 6red bell peppers, roasted, seeded, deveined, peeled and quartered
- 1cup buttermilk
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
- ½cup minced fresh basil leaves
- 2scallions, minced
Nutritional analysis per serving (4 servings)
113 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 5 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a skillet. Add the garlic and onion. Cook over medium-low heat until soft, about 5 minutes. Add the carrot, celery, broth and thyme. Increase heat to medium, and simmer for 25 minutes. Add the peppers and continue simmering for an additional 5 minutes.
- Step 2
Place the mixture in a blender or food processor and puree until smooth. Pour the soup into a saucepan and warm over medium-low heat. Stir in the buttermilk. Season with salt and pepper. Ladle the soup into individual bowls. Garnish with basil and scallions.
Private Notes
Comments
Kinda strange with the celery and the buttermilk-it was a sort of sour soup that my family and I didn’t love. I’m going to try and mellow it out with tomatoes and re-pureeing it.
Kinda strange with the celery and the buttermilk-it was a sort of sour soup that my family and I didn’t love. I’m going to try and mellow it out with tomatoes and re-pureeing it.