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Sweet Red Pepper Soup

From the kitchen of The Gaslight Inn Bed and Breakfast − Gettysburg, Pennsylvania.


  • 4 large red bell peppers, seeded and ribs removed, chopped
  • ½ cup onion, chopped
  • ¼ cup apple, peeled and chopped
  • ¼ cup carrot, peeled and chopped
  • 1 Tablespoon vegetable oil
  • 4 cups chicken or vegetable stock


  • Saute peppers, onions, apples, carrots and vegetable oil, stirring frequently, for 5 to 7 minutes, until onions are translucent but not browned.
  • Then add the stock.
  • Bring to a boil over high heat.
  • Reduce heat and simmer, partially covered, for 25 minutes. Puree soup in a blender or food processor fitted with a steel blade.
  • Add red food coloring if desired.
  • Return soup to the saucepan.

Serving Suggestions

Waist Watcher:
Serve hot or chilled as is for a really low-calorie, low-fat luncheon dish.

Luxury Starter for Special Dinners:
Add heavy cream (1 cup up to 3 cups, depending on richness desired) and serve warm or chilled. Float a spoon of sour cream or yogurt in the center and sprinkle with chopped parsley or cilantro leaves.

Published by kath on