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Rating: 4.79 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 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.

Raghavan Iyer
Source: EatingWell Magazine, Soup Cookbook

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Recipe Summary

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

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.
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Reviews (5)

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14 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/25/2014
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. Read More
Rating: 5 stars
10/29/2011
Great soup! I was looking for a non-meat soup with flavor and I found it! I couldn't find unsalted pistachios even at my local health food store so I purchased salted and rinsed thoroughly with cold water - worked great - no excessive salt flavor. I also couldn't find the pepper so used a jalapino that I roasted for more flavor and removed the seeds and ribs for less heat. Read More
Rating: 5 stars
10/29/2011
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 Read More
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Rating: 5 stars
10/29/2011
We loved it! First you tste We loved it! First you tste the tangy buttermilk then the aromatic Cardamom and finally a nice bite from the Chili's. We had it on a cold Halloween night. Our friends enjoyed it as well. We would make it again anytime!! Loved it and its easy to make. Read More
Rating: 5 stars
10/30/2014
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 Read More
Rating: 4 stars
11/02/2014
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 Read More
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Rating: 4 stars
03/19/2012
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! Read More
Rating: 5 stars
09/08/2020
This is sooo good and a little different, with the cardamom, a little hot pepper and paprika. In September my garden red peppers are abundant — perfect recipe to use these up! Yummy! Read More
Rating: 5 stars
09/05/2013
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. Read More