4.5 – 2 reviews • Bell Peppers
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
30 min |
| Cook: |
30 min |
| Yield: |
4 to 6 servings |
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
30 min |
| Cook: |
30 min |
| Yield: |
4 to 6 servings |
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- 1 cup chopped red onion
- 1 cup chopped and peeled potato
- Pinch cayenne pepper
- 1 medium clove garlic, minced
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 3 1/2 cups low-sodium vegetable broth
- 2 cups chopped red bell pepper
- 1 cup canned whole peeled plum tomatoes, crushed by hand
- Chopped parsley and chopped and toasted almonds, for garnish
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the red onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, cayenne, garlic, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add bell pepper and tomatoes, bring the mixture back to a simmer and cook until the potatoes and vegetables are tender, adjusting the heat as needed to maintain a simmer, about 20 minutes. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup and adjust the consistency with water if needed. Season with salt and pepper. Serve hot with a sprinkle of parsley and almonds and a drizzle of oil.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
142 |
| Total Fat |
7 g |
| Saturated Fat |
1 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
4 g |
| Sugar |
6 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
932 mg |
| Serving Size |
1 of 4 servings |
| Calories |
142 |
| Total Fat |
7 g |
| Saturated Fat |
1 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
4 g |
| Sugar |
6 g |
| Protein |
3 g |
| Cholesterol |
0 mg |
| Sodium |
932 mg |