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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.8
  • Total Fat: 7.2 g
  • Cholesterol: 1.3 mg
  • Sodium: 850.5 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 8.2 g

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

Submitted by: AUTHENTICMOM

Introduction

From Tosca Reno's Cookbook From Tosca Reno's Cookbook
Number of Servings: 8

Ingredients

    10-12 medium sweet red bell peppers, halved, seeded discarded
    3 Tbsp olive oil, rice bran oil, or avocado oil
    1 medium yellow onion, peeled and finely chopped
    1 large sweet carrot, peeled and diced
    2 large cloves garlic, peeled and crushed
    1 medium Yukon Gold potato or sweet potato, peeled and diced
    2 tsp chopped fresh thyme
    1 Tbsp chopped fresh basil
    4 cups low sodium, low fat chicken or vegetable broth/stock
    2 bay leaves
    2 tsp red wine vinegar
    .125 cayenne powder
    Sea salt and fresh ground pepper to taste
    1 basil leaf (for garnish)

Directions

Serves 8
1. Preheat broiler. Place red peppers cut side down on baking sheet (s). Lightly coat the outside of each of each pepper with your choice of oil. Place baking sheet under the broiler and cook until the skins blacken. Remove from broiler and place all peppers in a large bowl immediately. Cover tightly with plastic wrap. This helps the peppers sweat, which loosens the skins. Wait until peppers are cool enough to handle and gently remove the skin from each. Put peppers in bowl & set aside.
2. In a Dutch oven or stock pot, heat 1 tablespoon oil of choice over medium heat. Add the onion and carrot and cook until onion is soft and translucent. Add the garlic and saute briefly. Add potato or sweet potato , herbs, stock, skinned, roasted peppers, and bay leaves. Simmer until all vegetables are soft. When ready, remove the bay leaves and puree the soup until smooth. Add vinegar and cayenne powder. Season with sea salt and freshl ground pepper. Garnish with fresh basil leaf and serve immediatlely.

Number of Servings: 8

Recipe submitted by SparkPeople user AER1977.






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Member Ratings For This Recipe

  • I made this over the weekend and it is AMAZING! Just a perfect amount of spiciness makes it perfect on a chilly day. I love Tosca's recipes. - 5/9/12

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