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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 32.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2.4 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.1 g

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

Submitted by: PAMJSB55

Introduction

Very low calorie Very low calorie
Number of Servings: 4

Ingredients


    Roasted Red Pepper Soup
    Makes: 4 servings
    Prep 35 mins Bake 20 mins Stand 20 mins
    Roasted Red Pepper Soup
    Ingredients

    4
    medium red sweet peppers
    1
    small yellow sweet pepper
    1 - 2
    small red serrano peppers
    3
    cloves garlic
    1
    tablespoon olive oil
    1
    14 1/2 ounce can chicken broth
    1/2
    cup whipping cream
    Fresh basil leaves




Tips

To keep the sodium mg low, replace the chicken broth with a low sodium chicken of no higher than 110mg. Additional seasonings I added is Spike, fresh cilantro or ground coriander seed , cumin, dash of nutmeg. In place of the whipping cream, use non plain yogurt of your choice. A


Directions

1. Preheat oven to 425 degrees F. Remove stems, membranes, and seeds from peppers. Place peppers, cut side down, on foil-lined baking sheet. Add garlic. Brush peppers and garlic with oil. Bake 20 to 25 minutes or until skins are bubbly. Wrap peppers in foil; let stand 20 to 30 minutes or until just cool. Using a paring knife, pull skins off peppers.

2. In a saucepan combine red and serrano peppers, garlic, and broth. Bring to boiling; reduce heat. Simmer, uncovered, 7 minutes or until liquid is reduced by one-third. Cool slightly. Meanwhile, in blender container combine roasted yellow pepper and 1/4 cup of the cream. Cover and blend until pureed. Transfer to small bowl. Cover; chill. Rinse container; dry.

3. In same blender container blend half the cooked red pepper mixture at a time until smooth. Strain, if necessary. Place strained mixture in same saucepan. Stir in remaining cream. Cook and stir until heated through. Ladle into serving bowls. Swirl 2 tablespoons yellow pepper cream into each serving. Top with basil. Makes 4 servings.

Serving Size: 4 - 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user PAMJSB55.






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