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Red Bell Pepper Soup

4.5(18)

This one doesn't use roasted capsicums, but it is delicious. I make it every year and freeze it. I have made it with red, yellow and orange capsicums, they all have a slightly different taste. All good.

by Doreen Randal·published 1999-10-16

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Very Low Carbs

Servings

6 serving(s)

Total time

40 min

Calories / serving

141 kcal

Ingredients (8)

serves

3 tablespoons butterbutter
1 pinch cayennecayenne
3 1/2 cups rich chicken broth
2 tablespoons lemon juicelemon-juice
1 medium onion, Chopped Fineonion
saltsalt
1/4 teaspoon cumin, Groundcumin
3 large red bell peppers, Seeded and Choppedbell-pepper

Instructions (14 steps)

01Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion.
02Cook, stirring occasionally, until the onion is soft but not browned.
03Mix in the cumin and cayenne. Add the chicken broth.
04Bring to a boil.
05Cover.
06Reduce heat. Simmer for 20 minutes.

07Scoop out the vegetables.

08Transfer the vegetables to a blender or food processor.

09Add a little broth.

10Process until smooth.

11Return the puree to the broth in the pan.

12Mix in the lemon juice. Adjust seasoning.

13Reheat to serving temperature. Serve hot. Cheers Doreen Doreen Randal, Wanganui.

Nutrition (per serving)

Calories: 141 kcal
Protein: 8 g
Fat: 8 g
Saturated fat: 4 g
Carbs: 8 g
Fiber: 2 g
Sugar: 5 g
Sodium: 1113 mg
Cholesterol: 15 mg

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Rich recipe — supports nutrition-aware planning.