Ingredients Jump to Instructions ↓

  1. 4 Sweet red bell peppers

  2. 1 tablespoon 15ml Olive oil

  3. 1 cup 62g / 2 1/5oz Chopped yellow onion

  4. 2 cups 186g / 6.6oz Garlic cloves - peeled, minced (medium)

  5. 1 cup 146g / 5.1oz Baking potato - peeled, chopped (large)

  6. 4 cups 948ml Fat-free chicken or vegetable broth

  7. 1/4 teaspoon 1 1/3ml Dried thyme - crushed

  8. 1 Bay leaf

  9. 1/2 cup 118ml Nonfat sour cream

  10. 1/4 teaspoon 1 1/3ml Salt

  11. Freshly-ground black pepper - to taste

  12. 1 tablespoon 15ml Lemon juice

  13. 1/4 cup 36g / 1 1/3oz Finely-chopped parsley

Instructions Jump to Ingredients ↑

  1. Cut the peppers in halves lengthwise and place cut-side down on a baking sheet. Place on top oven rack under a hot broiler. Broil until the skins blacken. Turn the baking sheet occasionally for even broiling. Remove from the oven and cover with moist paper towels. When cool, remove the stems, seeds and skins from the peppers. Chop peppers coarsely.

  2. In a large pan, heat the olive oil over medium-low heat. Add onion and garlic; saute 10 minutes. Add peppers, potato, broth, thyme and bay leaf. Bring to a boil, reduce heat and simmer, partially covered, 25 minutes. Stir occasionally. Remove from the heat and cool about 20 minutes.

  3. Puree the soup in a couple of batches in a food processor or blender, adding some of the sour cream to each batch. Pour into a clean pan. Taste and adjust the seasonings with salt and pepper. Reheat on medium-low heat. Add lemon juice and parsley before serving.

  4. This recipe yields 4 to 5 servings.


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