In a large saucepan over medium heat, warm the olive oil. Add the onion, carrot and celery and sauté, stirring constantly, until golden brown, 5 to 7 minutes.
Add the stock, increase the heat to high and bring to a boil.
Add the bell peppers, reduce the heat to medium, cover and simmer until the peppers are very tender about 5 minutes. Remove from the heat.
Working in batches and using a slotted spoon, transfer the peppers, onion, carrot and celery to a blender or food processor. Add some of the cooking liquid and puree until smooth. Return the soup to the saucepan and place over medium heat.
Add the thyme, bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Season with salt and pepper.
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|Serving Size: 1 Serving (1695g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 25 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 5670.4mg||196 %|
|Potassium 602.8mg||16 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 33.7g|
|Protein 2.8g||4 %|
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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: 170
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