How To Make Red Bell Pepper Soup

This fresh red bell pepper soup is quick to make, yet it is bursting with fresh flavors of red peppers, garlic, onions, stock and a teeny bit of butter- you can easily use oil instead.It's creamy without any addition of cream and makes a fantastic light lunch. Serve with some warm ciabatta bread and a light green salad :)

Ingredients

Butter 1 Tablespoon (1 knob)
Olive oil 1 Tablespoon
Garlic 4 Clove (20 gm)
Boiling water 700 Milliliter
Stock cubes 2 (chicken or vegetable, use enough for the water
Salt To Taste
Ground black pepper To Taste
Tabasco sauce To Taste
Heavy cream 1 Tablespoon (for garnishing)
Herb sprigs 1/2 (for garnishing)

Directions

MAKING:

Heat a saucepan and combine butter and olive oil in it.

Saute bell pepper, onions until soft.

Add water and stock cubes. Stir well.

Cover with a lid and allow to simmer for 30 minutes.

Add tabasco sauce, salt, pepper and mix well.

Puree the soup either using immersion blender or food processor.

Garnish with heavy cream and herbs.

SERVING:

Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 355Calories from Fat 313

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 2210 mg92.08%

Total Carbohydrates 9 g3%

Dietary Fiber %

Sugars

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet