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Spicy Roasted Pepper Soup

Spicy Roasted Pepper Soup

Get Ready

Servings: Serves 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

2 each Poblano pepper, cored and seeded as desired
3 each Long, mild Italian peppers, cored and seeded
2 each Medium onion, chopped
1/2 teaspoon Salt
1/8 teaspoon black pepper
1 Tbsp. olive oil
2 teaspoon Chipotle Chiles in Adobo Sauce
1/2 cup Plain yogurt
4 cup Low sodium vegetable broth
1/2 cup Light baked tortilla chips, crushed

directions:

1. Preheat oven to 425 degrees F.
2. In a 9-by-13-inch pan, mix poblano and cubanelle peppers, onions, salt, pepper, and oil. Place pan on middle rack and roast, stirring once or twice, for 30 minutes. Vegetables will turn a light golden brown around edges and will be tender when pierced with the point of a sharp knife.
3. Meanwhile, in a blender or food processor, blend chipotle peppers with yogurt until smooth. Pour chipotle cream into a bowl and reserve. You don't need to clean out the blender as a touch of this spicy chipotle cream will be good in the soup.
4. Remove roasting pan from oven and let cool slightly.
5. Working in batches, puree vegetables with broth until smooth in the blender or food processor you used to puree the chipotle cream. Transfer puree to a large pot. Reserve about 1/2 cup broth, pour in pan, and scrape up any bits from bottom of pan, then add to soup pot.
6. Heat pureed soup over medium-low heat until barely simmering. Serve hot, each bowl topped with a dollop of chipotle cream and sprinkling of tortilla chips.
Source: Hannaford fresh Magazine, January - February 2008

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Quantity Ingredients coupon
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2 each Poblano pepper, cored and seeded as desired  
Increase quantity for this productDecrease quantity for this product
3 each Long, mild Italian peppers, cored and seeded  
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2 each Medium onion, chopped  
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1/2 teaspoon Salt  
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1/8 teaspoon black pepper  
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1 Tbsp. olive oil  
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2 teaspoon Chipotle Chiles in Adobo Sauce  
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1/2 cup Plain yogurt  
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4 cup Low sodium vegetable broth  
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1/2 cup Light baked tortilla chips, crushed  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 170 kcal (9%)
Calories from Fat 54
Total Fat 6 g (9%)
Saturated Fat 2 g (8%)
Cholesterol 10 mg (3%)
Sodium 500 mg (21%)
Total Carbohydrates 22 g (7%)
Dietary Fiber 5 g (20%)
Protein 9 g (15%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Spicy Roasted Pepper Soup is rated 4.0 out of 5 by 1.
Rated 4 out of 5 by from Great Snow Day soup Hopefully the last snow day of the year (March 21, 2016)! Decided to make this as I had all the ingredients on hand. Doubled it and glad I did as that is probably not even enough. Made it for partner's lunches this week but it won't last past the night. Not really as spicy as I worried it would be. Children liked the flavor. Cost will depend on peppers being in season or not. Can make it spicier with some jalapenos (I added a few fresh slices but not much). I can see making this as a meal itself, an appetizer or even having it mixed with rice and meat as a different dish instead of soup. Thank you!
Date published: 2016-03-21
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