Roasted Bell Pepper Soup Recipe

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Ingredients:

Serving

6 red bell peppers
5 cups chicken stock
1 white onion, chopped
2 garlic cloves, chopped
1/4 cup heavy cream
1 tbsp tomato paste
2 tbsp cornstarch , diluted in a bit of wated to thinken the soup
1 (8 3/4 oz) can corn, drained
1/4 tsp smoked paprika
1 tbsp cilantro, chopped
salt and pepper

Directions:

Take the whole bell peppers and brush them with a bit of oil; grilled or bake (broil) them until the skin is chard. Take them off, put them in a bag seal it and let them cool, once cooled take the skins off.
Sautee the onion and garlic with a bit of oil. Set aside.
Put in a blender the peppers, tomato paste, heavy cream, sauteed garlic, and onion and the chicken stock and blend until you have the desired consistency.
Place this mixture in a pot add the cornstarch and let boil until it thickens. Add salt and pepper to taste.
To decorate saute the corn and paprika with a bit of butter and at the end add the cilantro.
Serve a bowl of soup with a table spoon of the corn mixture on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	215.12 Kcal (901 kJ)
Calories from fat	52.92 Kcal
		% Daily Value*
Total Fat	5.88g	9%
Cholesterol	19.28mg	6%
Sodium	442.92mg	18%
Potassium	624.29mg	13%
Total Carbs	30.12g	10%
Sugars	14.84g	59%
Dietary Fiber	3.26g	13%
Protein	9.91g	20%
Vitamin C	181.4mg	302%
Vitamin A	4.4mg	148%
Iron	75.7mg	421%
Calcium	33.8mg	3%

Amount Per 100 g
Calories	37.49 Kcal (157 kJ)
Calories from fat	9.22 Kcal
		% Daily Value*
Total Fat	1.02g	9%
Cholesterol	3.36mg	6%
Sodium	77.19mg	18%
Potassium	108.8mg	13%
Total Carbs	5.25g	10%
Sugars	2.59g	59%
Dietary Fiber	0.57g	13%
Protein	1.73g	20%
Vitamin C	31.6mg	302%
Vitamin A	0.8mg	148%
Iron	13.2mg	421%
Calcium	5.9mg	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.

Tastes

salty
savory
bitter
sweet

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