Paprika & Red Pepper Soup with Pistachio Puree


What's This?
Serving size 4
Prep Time
Total Time


2 Tbsp canola oil1 small onion, diced2 large red bell peppers, halved lengthwise, stemmed, seeded and diced2 fresh green Thai or serrano chiles, stemmed and coarsely chopped2 tsp sweet Hungarian paprika1 tsp kosher or sea salt½ cup unsalted shelled pistachio2 cup vegetable broth or water1 cup non-fat buttermilk2 Tbsp whipping cream¼ cup finely chopped fresh cilantro or basil½ tsp ground cardamom


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).

To Make Ahead: Cover and refrigerate for up to 2 days.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 246
  • Calories from fat 153
  • Total Fat 17gm 26%
  • Sodium 574mg 24%
  • Total Carbohydrates 18gm 6%
  • Fiber 5gm 20%
  • Protein 7gm
  • Cholesterol 9mg 3%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Soup, Diabetic, Gluten Free, High Fiber, Low Carb, Low Cholesterol, Vegetarian, Vegetable, Nut, American, Easy, Blender, Fall, Spring, Summer, Winter, Housewarming, Entertaining

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