Directions:
- Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes.
- Pour in the broth, stirring well. Reduce heat to low and simmer for 30 minutes.
- Puree using a hand held immersion blender, or transfer to a blender and puree until smooth.
- Pour the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.5 Kcal (433 kJ) | ||
| Calories from fat | 68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 12% | |
|---|---|---|---|
| Cholesterol | 23.88mg | 8% | |
| Sodium | 438.78mg | 18% | |
| Potassium | 224.99mg | 5% | |
| Total Carbs | 6.59g | 2% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 0.56g | 1% | |
| Vitamin C | 89.2mg | 149% | |
| Vitamin A | 2mg | 67% | |
| Iron | 33.6mg | 187% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 41.17 Kcal (172 kJ) | ||
| Calories from fat | 27.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 12% | |
|---|---|---|---|
| Cholesterol | 9.5mg | 8% | |
| Sodium | 174.55mg | 18% | |
| Potassium | 89.5mg | 5% | |
| Total Carbs | 2.62g | 2% | |
| Sugars | 1.48g | 15% | |
| Dietary Fiber | 0.56g | 6% | |
| Protein | 0.22g | 1% | |
| Vitamin C | 35.5mg | 149% | |
| Vitamin A | 0.8mg | 67% | |
| Iron | 13.4mg | 187% | |
| Calcium | 10.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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