Paprika & Red Pepper Soup with Pistachio Puree

Paprika & Red Pepper Soup with Pistachio Puree

13 Reviews
From: EatingWell Magazine, Soup Cookbook

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 ¼ cup shelled pistachios with ¼ cup water and serve the soup with a dollop of this pistachio puree on top.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons canola oil
  • 1 small onion, diced
  • 2 large red bell peppers, halved lengthwise, stemmed, seeded and diced
  • 1 to 2 fresh green Thai or serrano chiles, stemmed and coarsely chopped
  • 2 teaspoons sweet Hungarian paprika
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground cardamom
  • ½ cup unsalted shelled pistachios
  • 2 cups vegetable broth or water
  • 1 cup nonfat buttermilk
  • 2 tablespoons whipping cream
  • ¼ cup finely chopped fresh cilantro or basil


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro (or basil).
  • To make ahead: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 242 calories; 17 g fat(3 g sat); 5 g fiber; 17 g carbohydrates; 7 g protein; 51 mcg folate; 9 mg cholesterol; 10 g sugars; 3,367 IU vitamin A; 108 mg vitamin C; 57 mg calcium; 2 mg iron; 493 mg sodium; 415 mg potassium
  • Nutrition Bonus: Vitamin C (180% daily value), Vitamin A (67% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ fat, 1 vegetable, ½ nonfat milk

Reviews 13

November 02, 2014
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By: EatingWell User
Yummy unusual flavor The cardamon lends a wonderful aroma and delicate flavor to this soup. The pureed pistachios added a nice texture. I used chocolate peppers from my garden, and they were a great substitute. Instead of non-fat buttermilk and cream, I just used low-fat buttermilk, and it was fine. Pros: Easy to make, great as leftovers Cons: Amounts should be doubled, a little expensive with cardamon and pistachios
October 30, 2014
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By: Heather Olsen
Great for fall! This soup was great! I followed the recipe almost exactly, with two exceptions. The store didn't have sweet Hungarian paprika, only hot, which I actually think enhanced the recipe. And cardamom is freakin' expensive, so I substituted 1/2 tsp nutmeg and 1/2 tsp cinnamon (I doubled the recipe fyi). The only thing I didn't like was the garnish of cilantro. I'll be leaving that out next time. Pros: Easy, cheap, freezes well
October 13, 2014
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By: EatingWell User
like others, I loved this soup, excellent taste and easy to make. I used 2 serrano peppers and wished I had only used one. Other than that it is on the list to remake only I would double the recipe.
February 24, 2014
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By: EatingWell User
This is one of the best recipes I have ever made. I don't change a thing. It is perfect. Serve with a grilled cheese sandwich of cheddar and apples, or ham with mustard.
September 05, 2013
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By: EatingWell User
This soup is yummy and so easy to make! I omit the cream, it is so flavorful and does not need the fat. I have made many times and usually double the batch.
January 13, 2013
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By: EatingWell User
I roasted my own red peppers/used a few extra serrano peppers; otherwise followed the recipe exactly. This was very delicious and paired well with my ribeye roast.
March 19, 2012
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By: EatingWell User
Yes but where's the puree??? I loved this soup but you gotta change the title. Unless I completely missed something nowhere here is there any description of how to make that pistachio puree. The pistachios pureed into the soup give it a fantastic flavour so it really didn't need anything other than than hit of fresh herbs to finish it and the title makes it seem much more complicated than it really is. This is a simple, quick and delicious recipe, period!
October 11, 2011
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By: brava313
Easy to Make, and So Satisfying! Rich and creamy and sweet, with lots of pepper flavor. I made this soup when I had a cold. My husband was afraid that the hot chiles would irritate my throat, but they only opened up my sinuses. What a treat, even when well! Pros: Delicious and Comforting Cons: Added clean-up chore of washing blender
November 27, 2010
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By: EatingWell User
Very good. A thick soup with a great flavor. My husband and I both loved it. It was worth shelling the pistachios by hand. Next time I plan to make a double batch!
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