Pretty Pepper Soup Recipe

5 2
Pretty Pepper Soup Recipe
Pretty Pepper Soup Recipe photo by Taste of Home
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Pretty Pepper Soup Recipe

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5 2
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I LIKE TO CREATE new dishes for my husband and me. I'd rather fuss over a meal and set a fancy table than go out to eat. I often serve this soup on special occasions such as our wedding anniversary...we have celebrated 56 of them! -Bessie Hulett, Shively, Kentucky
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 bacon strip
  • 1 large sweet red pepper, chopped
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/8 teaspoon paprika
  • 3 to 4 drops hot pepper sauce
  • Dash cayenne pepper
  • 1 cup chicken broth, divided
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • Chives and additional chopped red pepper, optional

Directions

In a large skillet, cook bacon until crisp. Remove to paper towel to drain. To the drippings, add the red pepper, onion and garlic; saute until onion is tender, about 4 minutes. Stir in the tomato paste, paprika, hot pepper sauce and cayenne until well blended. Add 1/4 cup broth. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool for 10 minutes. Puree in a blender; set aside.
In a large saucepan over low heat, melt butter. Stir in flour; cook and stir for 2 minutes or until thickened. Gradually add remaining broth; bring to a boil over medium heat. Cook and stir for 2 minutes; reduce heat to low.
Gradually stir in cream and salt. Add puree; heat through. Crumble bacon over top. Garnish with chives and red pepper if desired. Yield: 2 servings.
Originally published as Pretty Pepper Soup in Reminisce Extra August 1998, p47

Nutritional Facts

1 cup: 382 calories, 35g fat (20g saturated fat), 104mg cholesterol, 933mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 5g protein.

  • 1 bacon strip
  • 1 large sweet red pepper, chopped
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/8 teaspoon paprika
  • 3 to 4 drops hot pepper sauce
  • Dash cayenne pepper
  • 1 cup chicken broth, divided
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • Chives and additional chopped red pepper, optional
  1. In a large skillet, cook bacon until crisp. Remove to paper towel to drain. To the drippings, add the red pepper, onion and garlic; saute until onion is tender, about 4 minutes. Stir in the tomato paste, paprika, hot pepper sauce and cayenne until well blended. Add 1/4 cup broth. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool for 10 minutes. Puree in a blender; set aside.
  2. In a large saucepan over low heat, melt butter. Stir in flour; cook and stir for 2 minutes or until thickened. Gradually add remaining broth; bring to a boil over medium heat. Cook and stir for 2 minutes; reduce heat to low.
  3. Gradually stir in cream and salt. Add puree; heat through. Crumble bacon over top. Garnish with chives and red pepper if desired. Yield: 2 servings.
Originally published as Pretty Pepper Soup in Reminisce Extra August 1998, p47

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