Suz' Roasted Red Pepper SoupSubmitted by: PINKHOPE
IntroductionLow calorie, filling, and full of vitamin A C and E! Low calorie, filling, and full of vitamin A C and E!
6-7 large red peppers
2 cans or 1 box of fat free reduced sodium chicken broth
1 clove of garlic
1 tsp dried basil
1/2 tsp salt
1/2 tsp coarse black pepper
1/8 -1/4 tsp of dried red pepper flakes
When the buzzer goes off in a large kettle put the chicken broth, the contents of all the packets (including any juice/fluid) and 1 level t of basil, 1/2 teaspoon of coarse black pepper, 1/2 teaspoon of salt (reduce if you need to) and 1/8 - 1/4 teaspoon of crushed red pepper depending on how hot you want it. Bring to a boil over medium heat, lower the heat til it just simmers and let it simmer COVERED one hour.
When the hour is up, get a second large pan and strain all the liquid contents into it. You should have some spicy broth in the pan and all your pepper solids in the strainer. You need to puree these in your blender or food processor. Puree them well - this is what gives the soup body (no dairy, no flour - low cal). Now strain the puree into the broth. You will have to stir the puree some in the strainer to get it to go down. When finished you will have a sort of fibrous pulp left in the strainer (discard that). Stir the soup!
Serving Size: 10-12 1 cup servings depending on red pepper size and number.
Number of Servings: 12
Recipe submitted by SparkPeople user PINKHOPE.