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    You are in: Home / Recipes / Yellow Bell Pepper Soup Recipe
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    Yellow Bell Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    JenSmith's Note:

    This beautiful cold soup can be prepared 1 day ahead.

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      Cover and refrigerate 1/2 cup of the chopped bell pepper.
    2. 2
      Heat oil in a large heavy skillet over medium heat. Add remaining bell pepper, onion, garlic, thyme, and bay leaf and saute until vegetables are tender, about 15 minutes.
    3. 3
      Add wine and turmeric; bring to a boil. Boil for 2 minutes.
    4. 4
      Add 3 cups broth, reduce heat, and simmer until vegetables are very tender, stirring occasionally, about 15 minutes.
    5. 5
      Discard bay leaf.
    6. 6
      Puree the soup in batches in a blender or food processor.
    7. 7
      Season to taste with salt and pepper. Cover and refrigerate soup until cold, about 2 hours.
    8. 8
      If your soup is too thick for your taste, thin it with some more chicken broth.
    9. 9
      Ladle into bowls. Sprinkle with reserved 1/2 cup bell pepper and cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Yellow Bell Pepper Soup

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 145.3
     
    Calories from Fat 72
    50%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 58.3 mg
    2%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.6 g
    6%
    Protein 4.9 g
    9%

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