Roasted Red Pepper Soup
My Roasted Red Pepper Soup is kicked up to the next level by adding roasted corn and pulled chicken. The sweet red peppers make the base of this very flavorful soup which goes perfectly with the chicken and added corn.
Servings: 4
Calories: 278kcal
Ingredients
- 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 make roast your own
- 3 ½ cups chicken stock or vegetable stock
- 1 tablespoon granulated sugar
- 1 tablespoon hot sauce *optional - more or less to taste
- sea salt to taste
- 4 oz shredded cooked chicken white or dark meat
- 4 oz roasted corn fresh or frozen
- 1 tablespoon chopped cilantro -garnish each bowl with a sprinkle
- 4 tablespoon Greek Yogurt or Sour Cream *optional - garnish each bowl of soup with 1 tablespoon of Low Fat
Instructions
- Melt the butter in a large saucepan over medium-high heat. Then add the diced celery and onions to the pan.
- Cook the veggies for 3-5 minutes.
- Mix the flour into the butter/vegetable mixture to make the roux to thicken the soup. Reduce the heat to low.
- let the roux cook for 4-5 minutes to get the raw taste out of the flour.
- Add the chicken broth to the roux and whisk together to completely blend together. Let the mixture simmer for 3-5 minutes on low heat.
- Add the pureed roasted red peppers, hot sauce, granulated sugar, and shredded chicken. Stir to blend the ingredients together.
- Season with salt to taste, and if the soup seems a little bitter, add another teaspoon of sugar. Continue to simmer for 20 minutes.
- You can either add the corn directly to the soup at this point, or add it to the soup as part of the garnish.
- Allow soup to simmer on low for 20 minutes *
- You can either add the corn directly to the soup before you simmer the soup or add it to the soup as part of the garnish.
- Garnish soup with a dollop of Greek yogurt or sour cream, roasted corn and chopped cilantro.
Notes
* if the soup becomes too thick, thin it out with a little water or stock.
*Puree the roasted peppers using an immersion blender or food processor.
*I used hot sauce to add a little bite to the soup, but you can leave it out or use red pepper flakes instead of the hot sauce. It’s entirely up to your personal taste.
Can I freeze roasted red pepper soup?
You can easily freeze this soup in an airtight container, and it can stay frozen for up to three months. For short-term freezing (one month), a zip lock bag is a good way to freeze soups and stews.
How do you make roasted red pepper soup less bitter?
A little sugar will always help take the bitterness out of a soup or sauce. Butter and cream will also help cut back bitter flavors. In the case of this soup, the Greek yogurt and sweet corn also help tame the bitterness.
Nutrition
Calories: 278kcal | Carbohydrates: 34g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 1608mg | Potassium: 520mg | Fiber: 3g | Sugar: 9g | Vitamin A: 901IU | Vitamin C: 46mg | Calcium: 75mg | Iron: 2mg