Creamy red, yellow and orange bell pepper soup.
Source: posted by me2earth
Wash and clean seeds from quartered peppers. Optionally, cut top and stems off to create flower garnish. Reserving the diced peppers, steam the remaining peppers for 8 minutes. Place undrained steamed peppers in blender, with a little of the broth as needed, and purée.
Heat 3 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the purée, broth, remaining diced bell peppers, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the peppers are somewhat tender, stirring occasionally, about 25 minutes. Season the soup, to taste, with salt and pepper.
Ladle the soup into pre-heated bowls. Melt a tablespoon of mascarpone to drizzle over the top of each bowl and optionally garnish with pepper flower stems. Sprinkle with pepper and serve.
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 241 | ||
Calories from Fat: 126 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 314.8mg | 11 % | |
Potassium 661.7mg | 17 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 17.5g | ||
Protein 5.5g | 8 % | |
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. |
Calories per serving: 241
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