Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chiles. For an extra-nutty flavor, puree an additional 1/4 cup shelled pistachios with 1/4 cup water and serve the soup with a dollop of this pistachio puree on top. Source: EatingWell Magazine, Soup Cookbook

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, bell peppers and chile to taste. Cook, stirring, until the vegetables release some of their juices and the onion is lightly brown around the edges, 3 to 5 minutes. Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.

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  • Add pistachios and broth (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes. Remove from the heat; let cool 5 minutes.

  • Transfer the soup to a blender (in batches if necessary) and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan.

  • Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro (or basil).

Tips

To make ahead: Cover and refrigerate for up to 2 days.

Nutrition Facts

242 calories; 17.2 g total fat; 3.2 g saturated fat; 9 mg cholesterol; 493 mg sodium. 415 mg potassium; 16.8 g carbohydrates; 4.6 g fiber; 10 g sugar; 6.9 g protein; 3367 IU vitamin a iu; 108 mg vitamin c; 51 mcg folate; 57 mg calcium; 2 mg iron; 32 mg magnesium;

Reviews (13)

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13 Ratings
  • 5 star values: 10
  • 4 star values: 3
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