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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 24.2
  • Total Fat: 0.1 g
  • Cholesterol: 1.7 mg
  • Sodium: 321.6 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.0 g

View full nutritional breakdown of Suz' Roasted Red Pepper Soup calories by ingredient
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Suz' Roasted Red Pepper Soup

Submitted by: PINKHOPE
Suz' Roasted Red Pepper Soup

Introduction

Low calorie, filling, and full of vitamin A C and E! Low calorie, filling, and full of vitamin A C and E!
Number of Servings: 12

Ingredients

    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

Directions

Roast the veggies to enhance their flavor. You will make 6-7 packets with aluminum foil. Wash the peppers, remove the stem and membranes and cut in long strips. Put the strips in the foil and fold up to seal. In one of the packets also put the clove of garlic (not the whole garlic but one section with outer skin peeled off). Place in a 230 oven for one hour and 15 minutes.

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.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Made this again and again....love it. I'm not normally a 'lighter' soup fan. I like thick ones. This is better than a brothy soup but not on the thick option. Perfect way to get extra veggies in besides salad! - 5/12/12

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  • It's a hit with both my hubby and myself. I cooked the garlic in with the soup. Also, I just used a stick blender when everything was done cooking right in the pot. - 6/5/12

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  • Love this! I roast the peppers whole on a grill all at once and let them cool in a bag, then skin and seed em (comes right off) but other than that I followed the recipe! - 5/12/12

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