Creamy Pepper Soup #SoupSaturdaySwappers

When tomatoes are no longer in season or when you just want a change, serve up this wonderful creamy red bell pepper soup with your grilled cheese sandwich.  A perfect warming lunch when the kids come in from playing in the snow.

The Soup Saturday Swappers are sharing Soups made with Peppers today......

April of Veggies First, Then Dessert reminded the Soup Swappers that November is National Peppers Month.  She invited us to make a soup or stew that contained sweet or hot peppers as a main ingredient. 

Soup Saturday Swappers

Hot or Sweet Pepper Soups and Stews

• Southwest Black Bean Green Chile Soup by Veggies First, Then Dessert
• Amish Stuffed Pepper Soup by Palatable Pastime
• Creamy Pepper Soup by A Day in the Life on the Farm
• Hatch Chile Soup by Sid's Sea Palm Cooking
• Roasted Bell Pepper Soup by Making Miracles
• Spicy Sausage, Bell Pepper, and Corn Soup by Karen's Kitchen Stories
• Beef Chilly Stew For One by Sneha's Recipe

Interested in joining Soup Saturday Swappers?  We are a group of bloggers who make a soup/stew using a theme or ingredient chosen by one of the members each month.  We then share our soups with each other and our readers on the third Saturday.  We always welcome new members.  Just pop me an email with your blog url to wendyklik1517@gmail.com and I will send you an invitation.

I knew that I wanted to go with sweet peppers as my husband is very spice sensitive.  My first inclination was to make a stuffed bell pepper soup but then I found a recipe that I had saved from an old issue of Bon Appetit for Cream of Red Bell Pepper Soup.

One of the Teen's favorite things to have for lunch is Cream of Tomato soup into which she can dip her Grilled Cheese Sandwich.  I decided to switch things up and give her this Creamy Pepper Soup instead.  It was a huge hit.  

Not only is it souper easy to make but it is also souper quick and souper delicious.  See what I did there?  Souper?  Never mind.

The longest part of this recipe is charring the peppers and letting them rest in a bag to soften before peeling and chopping.  That doesn't take very long but if you are really short on time go ahead and substitute jarred roasted peppers.  I won't tell anyone.

#soup, #creamy, #peppers

Soup, Starters

American

Yield: 4 servings

Author: Wendy Klik

Creamy Red Bell Pepper Soup

prep time: 15 Mcook time: 25 Mtotal time: 40 M

When tomatoes are no longer in season or when you just want a change, serve up this wonderful creamy red bell pepper soup with your grilled cheese sandwich. A perfect warming lunch when the kids come in from playing in the snow.

ingredients:

• 4 red bell peppers
• 1 T. olive oil
• 3 small shallots, chopped
• 2 cloves garlic, minced
• salt and pepper, to taste
• 1 t. dried Italian Herbs
• 3 c. vegetable broth
• 1/2 c. light cream
• 2 t. red wine vinegar
• dash of cayenne pepper

instructions:

How to cook Creamy Red Bell Pepper Soup

1. Place the peppers onto a gas flame or under a broiler, turning as each side blackens so that all sides are charred.  Place into a paper bag and let rest for 10 minutes, then peel, seed and cut into strips.
2. Heat the oil in a soup pot over medium heat.  Add the shallots and garlic.  Season with salt, pepper and Italian herbs and cook until shallot starts to soften, 2 or 3 minutes.  
3. Add the broth and pepper strips to the pot.  Bring to a boil, then reduce heat and simmer for 20 minutes, until peppers are very soft.
4. Transfer mixture to a heavy duty blender or use an immersion blender to puree until completely smooth.  Return to the pot and add cream, vinegar and cayenne.  Rewarm gently without allowing to boil.  
5. Garnish with a drizzle of cream, if desired.

NOTES:

Adapted from a recipe in Bon Appetit

Calories
155.39

Fat (grams)
9.51

Sat. Fat (grams)
3.61

Carbs (grams)
16.18

Fiber (grams)
2.49

Net carbs
13.69

Sugar (grams)
9.58

Protein (grams)
3.26

Sodium (milligrams)
602.36

Cholesterol (grams)
17.70

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