Sweet Red Pepper and Beet Soup Recipe

Name: Sweet Red Pepper and Beet Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 shallots, coarsely chopped; 3 red bell peppers (about 1 1/2 pounds), ribs and seeds removed, cut into 1/2-inch pieces; 2 red beets (about 1 pound), trimmed, peeled, and cut into 1/2-inch pieces; 1 cup water; 3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth; 2 tablespoons fresh lemon juice; Coarse salt and freshly ground pepper; 4 ounces fresh goat cheese, crumbled (about 1 cup); Lemon wedges, for serving

Servings: persons

1 tablespoon extra-virgin olive oil
2 shallots, coarsely chopped
3 red bell peppers (about 1 1/2 pounds), ribs and seeds removed, cut into 1/2-inch pieces
2 red beets (about 1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or reduced-sodium store-bought chicken or vegetable broth
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
4 ounces fresh goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

1
Heat oil in a medium saucepan over medium.
2
Cook shallots, stirring occasionally, until translucent and tender, about 4 minutes.
3
Add bell peppers and beets, and stir to coat.
4
Add the water and broth, and bring to a boil.
5
Cover partially, and reduce heat to a simmer.
6
Cook until beets are very tender when pierced with the tip of a sharp knife, about 1 hour.
7
Let cool slightly.
8
Stir in lemon juice; add 1 teaspoon salt, and season with pepper.
9
Working in batches, puree soup in a blender or food processor, filling no more than halfway each time.
10
(Alternately, use an immersion blender.)
11
Transfer to a large bowl, and refrigerate until chilled, up to overnight (covered).
12
Divide soup among bowls.
13
Sprinkle evenly with goat cheese, season with pepper and more salt, if desired, and serve with lemon wedges.
14
(Per Serving)
15
Calories: 125g
16
Saturated: 2.6g
17
Unsaturated Fat: 2g
18
Cholesterol: 6.5mg
19
Carbohydrates: 13.9g
20
Protein: 6.7g
21
Sodium: 374mg
22
Fiber: 3.4g

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 2 shallots, coarsely chopped, 3 red bell peppers (about 1 1/2 pounds), ribs and seeds removed, cut into 1/2-inch pieces, 2 red beets (about 1 pound), trimmed, peeled, and cut into 1/2-inch pieces, and more.

Yes, Sweet Red Pepper and Beet Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Red Pepper and Beet Soup

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