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Roasted red peppers are sweet and have a great texture and flavor when puréed in this soup. Try the yellow or orange variety for a change as well. The dollop of pesto adds the savory component. I like to make my own pesto in larger batches and freeze it.
- 4 red bell peppers, cored and cut in half
- 2 tsp vegetable oil
- 1 1/2 cups chopped onion
- 2 tsp finely chopped garlic
- 1 1/2 cups chopped carrots
- 2 1/2 cups peeled and diced potato
- 3 1/4 cups chicken (or vegetable) stock
- pinch of salt and pepper
- 1/2 cup canned evaporated milk (2%)
- 2 Tbsp pesto
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- Preheat oven to 425°F. Follow the instructions on page 100 on how to roast red peppers. Cool them slightly, then peel and dice them. Set aside.
- Lightly coat a large, nonstick pot with cooking spray then add the oil and set over medium heat. Add the onion and garlic and sauté for 5 minutes or until just softened. Add the carrots, potato, stock, diced roasted red peppers, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 20 to 25 minutes or until the carrots and potato are tender.
- Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the milk. Heat through. Serve the soup in bowls, and garnish each with 1 tsp of pesto.
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Nutritional Analysis per Serving
| Calories |
143 |
| Protein |
6 g |
| Fat |
3.6 g |
| Saturated Fat |
0.6 g |
| Carbohydrates |
23 g |
| Cholesterol |
2 mg |
| Sodium |
423 mg |
| Fiber |
3.9 g |
Prep Time: 15 minutes
Cook Time: 20 minutes
Make Ahead:
Roast the peppers and refrigerate for up to 3 days or freeze for up to 4 months. Prepare soup up to a day in advance and reheat gently.
Serves 6
Nutrition Watch: Red bell peppers are a good source of vitamin C, thiamin, vitamin B6, beta-carotene, and folic acid. Bell peppers also contain a large number of phytochemicals, which help to protect against cancer and heart disease.
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