Smoky Roasted Red Bell Pepper Soup

Smoky Roasted Red Bell Pepper Soup

  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 30 mins 
  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 30 mins 

Smoky Roasted Red Bell Pepper Soup

  • Prep : 10 mins
  • Cooking : 30 mins
  • Serves : 4

Ingredients

Serves 4
  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 large clove garlic, minced
  • 4 cups roasted red bell peppers
  • 3 cups low-sodium chicken broth or vegetable broth
  • 1 1/2 teaspoons smoked paprika
  • 2 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 1 Yukon Gold potato (about 4 ounces), peeled and chopped
  • 1/4 cup pomegranate juice, plus a few drops for garnish
  • 2 tablespoons orange juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup light sour cream
  • 1/2 loaf Panera Bread Tomato Basil Bread, sliced and toasted
  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 large clove garlic, minced
  • 4 cups roasted red bell peppers
  • 3 cups low-sodium chicken broth or vegetable broth
  • 1 1/2 teaspoons smoked paprika
  • 2 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 1 Yukon Gold potato (about 4 ounces), peeled and chopped
  • 1/4 cup pomegranate juice, plus a few drops for garnish
  • 2 tablespoons orange juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup light sour cream
  • 1/2 loaf Panera Bread Tomato Basil Bread, sliced and toasted

Directions

Step 1.

Heat oil in medium saucepan over medium heat. Add onion and carrot and cook until carrots soften, about 5 minutes. Add garlic and cook 1 minute. Add bell peppers, broth, and paprika, and bring to a boil over high heat.

Step 2.

Tie thyme and parsley sprigs with kitchen string or a clean twist tie and drop into soup along with potatoes. Reduce heat to medium-low and simmer until potatoes are tender, 15 to 20 minutes.

Step 3.

Remove thyme-parsley bundle and transfer soup to a blender or food processor (in batches, if necessary). Add pomegranate juice, orange juice, salt, and pepper. Puree soup until very smooth, about 2 minutes. Rewarm over low heat, then remove from heat and stir in sour cream. Ladle into bowls and garnish each serving with a few drops of pomegranate juice. Serve with toasted Panera Bread Tomato Basil Bread.

Tip: Buy roasted red bell peppers at your grocery store’s salad bar. Or look for them in jars in the Italian food section. For more smokiness, add a few drops of liquid smoke, which is stocked near the barbecue sauce in most grocery stores.

Nutrition (Per Serving)

  • 482 calCalories
  • 16 gProtein
  • 84 gCarbohydrates
  • 6 gFat
  • 9 mgCholesterol
  • 1485 mgSodium
  • 6 gDietary Fiber