Roasted Red Pepper Soup
Ingredients
The soup base
-
3
tablespoon
unsalted butter
-
½
cup
all-purpose flour
-
2
stalks
celery, diced
-
½
small
onion, diced
-
2 ½
cups
roasted peppers, pureed (canned or homemade)
-
3 ½
cups
chicken stock or vegetable stock
-
1
tablespoon
granulated sugar
-
1
tablespoon
hot sauce (optional)
-
to taste
sea salt
The garnishes
-
4
oz
shredded cooked chicken
-
4
oz
roasted corn (fresh or frozen)
-
1
tablespoon
chopped cilantro
-
4
tablespoon
Greek yogurt or sour cream (optional)
Instructions
- Melt the butter in a large saucepan over medium-high heat.
- Add the diced celery and onions to the pan and cook for 3-5 minutes.
- Mix the flour into the butter/vegetable mixture to create a roux, then reduce the heat to low.
- Let the roux cook for 4-5 minutes to remove the raw taste of the flour.
- Add the chicken broth to the roux and whisk to blend, then let it simmer for 3-5 minutes on low heat.
- Stir in the pureed roasted red peppers, hot sauce, granulated sugar, and shredded chicken.
- Season with salt to taste, and add more sugar if the soup is bitter.
- Continue to simmer for 20 minutes.
- Garnish the soup with Greek yogurt or sour cream, roasted corn, and chopped cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
278
Total fat
12g
Total carbohydrates
34g
Total protein
10g
Sodium
1608mg
Cholesterol
30mg
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