Jim Kelley's Roasted-Garlic-and-Pepper Soup
- Total Time
- 25 minutes
- Rating
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Ingredients
- 1large head garlic, roasted and squeezed from its husk
- 2red bell peppers, roasted, peeled, seeded and coarsely chopped
- 1poblano or pasilla pepper, prepared as above
- 1Anaheim pepper, prepared as above
- 1banana pepper, prepared as above
- ½ to 2small jalapeno peppers (to taste), prepared as above
- 1onion, roasted, peeled and coarsely chopped
- 1teaspoon kosher salt
- 1quart rich chicken stock
- 3ounces fresh goat cheese, cut into 6 slices
- Cilantro leaves for garnish
Nutritional analysis per serving (6 servings)
140 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 8 grams protein; 616 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
In a large saucepan, combine all the ingredients except the cheese and cilantro. Bring to a boil over high heat; lower the heat and simmer until vegetables are very soft, about 5 minutes. Remove from heat and cool slightly.
- Step 2
Working in batches, puree the soup in a blender until very smooth. Return to the pan and reheat. Divide the soup among 6 soup plates or bowls. Place a slice of goat cheese in the center of each serving and garnish with a few cilantro leave
Private Notes
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