Creamy Red Pepper Soup
by silver9mm
This recipe is easily doubled for extra to share or save for lunch the next day! It's a Mollie Katzen recipe and I've changed it up a little.
INGREDIENTS
- 1 tablespoon unsalted butter
- 1 large onion
- 1 large clove garlic
- 1/2 tsp cumin
- 2 large red bell peppers
- 1/2 tsp salt
- 1 1/2 tsp cornstarch
- 3/4 cup milk ; (soy okay)
- 1/2 cup vegetable broth
- black pepper ; to taste
INSTRUCTIONS
Melt the butter in a soup pot or Dutch oven over low/medium heat and swirl to coat the pan.
Add the onion, garlic and cumin. Cook over low heat, stirring, for 5 minutes.
Add the bell peppers and salt, stir well, cover and continue to cook over low heat for 15 minutes, stirring occasionally.
Gradually sprinkle in the cornstarch. Cook, stirring, for another 3 minutes. Remove from heat.
Purée in a blender, bit by bit, with the milk. Pour the puréed soup back into the soup pot. You may wish to strain the soup to get a smoother texture
Heat very gently (do not boil), then add black pepper to taste. Serve topped with sour cream and/or torn cilantro leaves, if desired.
NOTES
It has a sort of sandy texture after blending, if you are a stickler for texture I'd strain it.
silver9mm
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1015g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 218 | ||
| Calories from Fat: 74 (34%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.2g | 11 % | |
| Saturated Fat 4.9g | 24 % | |
| Monounsaturated Fat 2g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 22.5mg | 7 % | |
| Sodium 2750.6mg | 95 % | |
| Potassium 603.8mg | 16 % | |
| Total Carbohydrate 31.3g | 9 % | |
| Dietary Fiber 4.8g | 19 % | |
| Sugars, other 26.5g | ||
| Protein 5.6g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 218
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