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Red Bell Pepper Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 110
Calories from Fat 60
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2.5g 13%
Trans Fat 0g  
Cholesterol 13mg 4%
Sodium 550mg 23%
Potassium 270mg 8%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Sugars 6g  
Protein 2g  
 
Vitamin A 6% Vitamin C 180%
Calcium 4% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 3 Quarts
Serving Size: 1 cup

Ingredients

Amount Ingredients
3 lb. Red Bell Pepper, Julienne Cut
3 Tbsp. Olive Oil
9 oz. Leeks, Sliced
9 oz. Carrots, Medium Diced
2 Tbsp. Garlic, Minced
3 1/2 oz Custom Culinary® Gold Label Savory Roasted® Vegetable Base
2 1/4 qt. Boiling Water
2 Bay Leaves
3 Dried Red Chili Peppers
3/4 cup Heavy Cream

Recommended Product: 9800 Gold Label Savory Roasted® Vegetable Base

Alternate Product Options: 9801 Gold Label Mirepoix Base

Directions

  1. In a 6 quart sauce pot heat olive oil over medium heat. Add red peppers, carrots, leeks and garlic. Sauté over medium high heat 12-15 minutes, stirring frequently until vegetables are tender.
  2. Add water and Gold Label Savory Roasted® Vegetable Base, bay leaves and chili peppers, mixing well. Heat to boiling. Reduce heat and gently boil 20-25 minutes until vegetables are very soft.
  3. Remove bay leaves and chili peppers. Discard. Purée soup in a blender until smooth. Add heavy whipping cream, mixing well. Heat to boiling. Reduce heat and gently boil 3-5 minutes, stirring frequently.

Chef's Tips

Serve over roasted or grilled peppers for a unique rich flavor.

Recipe By

Jim Harvey, CEC
Corporate Executive Chef, West Region
Custom Culinary, Inc.



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