Servings: 12 (click to scale)
Ingredients
- 4 each red pepper
- 2 Tbsp olive oil
- 1 each fresh garlic minced
- 2 cup yellow onion diced
- 3 Tbsp all purpose flour
- 5 cup low sodium vegetable broth
- 1 lb potatoes peeled and diced
- 2 Tbsp tomato paste
- 2 Tbsp whole milk
- 1 cup half and half
- 1/4 cup fresh cilantro chopped
- 2 tsp salt
- 1/2 tsp ground black pepper
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Instructions
- Using direct heat and turning frequently, char the peppers on all sides. Place peppers in a paper bag for 15 minutes. Remove the skin and seeds, chop finely.
- In a stock pot, sauté the onions and garlic in olive oil until golden brown. Dust with flour to make roux.
- Add vegetable broth, bring soup to a boil, add peppers, potatoes, and tomato paste. Simmer for 30 minutes.Puree soup. Return soup to a simmer.
- Heat half and half and milk until just below a simmer.Whisk in hot half and half, milk, cilantro, salt and pepper. Simmer for an additional 5 minutes and serve.
Nutrition
Calories: 140kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 410mg | Fiber: 3g
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