Ingredients
- 1 teaspoon olive oil
- 2 cloves garlic, peeled and minced
- 1 onion, peeled and minced
- 1 large carrot, peeled and minced
- 2 ribs celery, minced
- 1 quart chicken or vegetable broth, homemade or low-sodium canned
- 1 teaspoon dried thyme leaves
- 6 red bell peppers, roasted, seeded, deveined, peeled and quartered
- 1 cup buttermilk
- ½ teaspoon salt, plus more to taste
- 1 teaspoon freshly ground pepper, plus more to taste
- ½ cup minced fresh basil leaves
- 2 scallions, minced
- Nutritional Information
Nutritional analysis per serving (4 servings)
199 calories; 5 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 16 grams protein; 4 milligrams cholesterol; 2010 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Heat the olive oil in a skillet. Add the garlic and onion. Cook over medium-low heat until soft, about 5 minutes. Add the carrot, celery, broth and thyme. Increase heat to medium, and simmer for 25 minutes. Add the peppers and continue simmering for an additional 5 minutes.
- Place the mixture in a blender or food processor and puree until smooth. Pour the soup into a saucepan and warm over medium-low heat. Stir in the buttermilk. Season with salt and pepper. Ladle the soup into individual bowls. Garnish with basil and scallions.
45 minutes
Dining and Cooking