Creamy Yellow Pepper and Tomato Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 145
- Total Fat
- 10
- Saturated Fat
- 7
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 20
- Sodium
- 620
- Total: 1 hr
- Active: 1 hr
Ingredients
2 tablespoons coconut oil
1 cup chopped shallot
1 cup chopped peeled potato
1 bay leaf
Pinch of grated nutmeg
Kosher salt and freshly ground black pepper
3 1/2 cups water
2 cups chopped yellow bell pepper
1 cup canned yellow tomatoes (crushed by hand)
1/4 to 1/2 cup heavy cream, as desired
Crispy fried shallots and chopped chives, for serving
Directions
- Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the water and bring to a simmer.
- Add the bell pepper and tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with crispy shallots and chives.
Cook’s Note
The shallots can be bought already fried in specialty Asian stores. When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.