Red Pepper Soup with Chile and Lime

Total Time
Prep 5 mins
Cook 15 mins

From the Good Food Fast cookbook. Good as a light lunch.

Ingredients Nutrition


  1. Cook the peppers and onion in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally.
  2. Stir in the garlic, then add the chile with the tomato paste.
  3. Stir in half the stock, then bring to a boil.
  4. Cover the pan, lower the heat and simmer for 10 minutes.
  5. Puree the mixture in a food processor or blender.
  6. Return to the pan, then add the rest of the stock.
  7. Add the grated lime zest and juice to the soup, with salt and pepper to taste.
  8. Bring the soup back to a boil.
  9. Remove from heat and serve with strips of lime zest scattered in each bowl.
Most Helpful

This was a great flavor combo and is a very low calorie treat. I sort of reduced the recipe by half LOL -- let me explain. I used 2 red bell peppers, one 14 oz can of chicken broth, 1 1/2 Tbsp of tomato paste, and the zest and juice of two limes. I left the oil, onion, garlic and chili pepper (used one whole serrano) amounts as the recipe states because I like those flavors and wanted some heat. The lime part is the only thing I think I will change when I make it next time -- the zest and juice of two whole limes was a bit overwhelming and took away from the red bell pepper flavor (which I really enjoyed that the red bell peppers were NOT roasted). An easy and unusual soup. :)

*Shelly* March 04, 2005

yummy, fast, low-fat! unusual taste combination. i was lazy and used my cheap immersion blender--it would defintitely have been improved by food processing. thanks jacqueline!

Carianne May 16, 2004