Paprika & Red Pepper Soup with Pistachio Puree

4.8
(6)
6 Reviews

Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chiles. For an extra-nutty flavor, puree an additional 1/4 cup shelled pistachios with 1/4 cup water and serve the soup with a dollop of this pistachio puree on top.

By Raghavan Iyer
Updated on April 22, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Sylvia Geiger, M.S., RD
Reviewed by Dietitian Sylvia Geiger, M.S., RD

As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves.

EatingWell's Editorial Guidelines
3757558.jpg
Cook Time:
30 mins
Additional Time:
20 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings, about 1 cup each
Nutrition Profile:
Healthy Immunity High-Fiber Vegetarian Gluten-Free
Jump to Nutrition Facts
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Ingredients

  • 2 tablespoons canola oil

  • 1 small onion, diced

  • 2 large red bell peppers, halved lengthwise, stemmed, seeded and diced

  • 1 to 2 fresh green Thai or serrano chiles, stemmed and coarsely chopped

  • 2 teaspoons sweet Hungarian paprika

  • 1 teaspoon kosher or sea salt

  • ½ teaspoon ground cardamom

  • ½ cup unsalted shelled pistachios

  • 2 cups vegetable broth or water

  • 1 cup nonfat buttermilk

  • 2 tablespoons whipping cream

  • 1/4 cup finely chopped fresh cilantro or basil

Directions

  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, bell peppers and chile to taste. Cook, stirring, until the vegetables release some of their juices and the onion is lightly brown around the edges, 3 to 5 minutes. Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.

  2. Add pistachios and broth (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes. Remove from the heat; let cool 5 minutes.

  3. Transfer the soup to a blender (in batches if necessary) and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan.

  4. Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro (or basil).

Tips

To make ahead: Cover and refrigerate for up to 2 days.

Originally appeared: EatingWell Magazine, Soup Cookbook

Nutrition Facts (per serving)

243 Calories
17g Fat
17g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 cup
Calories 243
% Daily Value *
Total Carbohydrate 17g 6%
Dietary Fiber 5g 16%
Total Sugars 10g
Protein 7g 14%
Total Fat 17g 22%
Saturated Fat 3g 16%
Cholesterol 10mg 3%
Vitamin A 3367IU 67%
Vitamin C 108mg 119%
Folate 51mcg 13%
Sodium 493mg 21%
Calcium 57mg 4%
Iron 2mg 8%
Magnesium 32mg 8%
Potassium 415mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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