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

  1. 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.
  2. 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