Ingredients
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1 red bell pepper
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1 tablespoon olive oil
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2 cloves garlic, chopped
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1 green onion, chopped
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4 cups frozen peas, thawed
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2 cups vegetable broth
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½ cup chopped fresh basil
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salt and freshly cracked black pepper to taste
Directions
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
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Place the pepper onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Turn pepper over to blacken all sides. Place the blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Cut the pepper in half and remove seeds; strip and discard skin from pepper, chop, and set aside.
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Heat olive oil in a saucepan over medium heat. Stir in the garlic; cook and stir until fragrant, about 30 seconds. Add green onion and roasted red bell pepper; cook and stir for 3 minutes. Stir in peas and cook for another 3 minutes.
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Pour in vegetable broth, bring to a boil, reduce heat to low, and simmer until peas are tender, about 8 minutes. Stir in basil, remove from heat, and let cool. Pour pea mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot over medium heat and cook until heated through; season with salt and cracked black pepper to taste.
Cook's Note:
I buy vegetable broth in a 14-ounce can, pour it into a measuring container, and add water to equal 2 cups.
Nutrition Facts (per serving)
175 | Calories |
4g | Fat |
26g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 175 | |
% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 1g | 3% |
Sodium 402mg | 17% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 8g | 28% |
Total Sugars 11g | |
Protein 9g | 18% |
Vitamin C 67mg | 75% |
Calcium 60mg | 5% |
Iron 3mg | 16% |
Potassium 320mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.