Rating: 4.79 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary test

total:
50 mins
Servings:
4
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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

about 1 cup
243 calories; protein 6.9g; carbohydrates 16.8g; dietary fiber 4.6g; sugars 9.6g; fat 17.2g; saturated fat 3.2g; cholesterol 9.5mg; vitamin a iu 3367.1IU; vitamin c 107.5mg; folate 50.7mcg; calcium 57.3mg; iron 1.5mg; magnesium 32.1mg; potassium 414.9mg; sodium 493.4mg; thiamin 0.2mg.

3 1/2 fat, 1 vegetable, 1/2 nonfat milk

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