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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 102.4
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 560.7 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.9 g

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

Submitted by: COPEKAT

Introduction

Perfect for vegans and meat eaters alike. Smoky and creamy without dairy. Quick and easy to make but even better if allowed to sit for a day.

Also makes a great pasta sauce if you omit the blending, coarsely chop the peppers before adding to the liquid and reduce water to 1/2 cup.

In a pinch you can substitute bottled peppers but fresh are so much better.
Perfect for vegans and meat eaters alike. Smoky and creamy without dairy. Quick and easy to make but even better if allowed to sit for a day.

Also makes a great pasta sauce if you omit the blending, coarsely chop the peppers before adding to the liquid and reduce water to 1/2 cup.

In a pinch you can substitute bottled peppers but fresh are so much better.

Number of Servings: 6

Ingredients

    6 Organic red bell peppers, roasted, peeled and seeded
    2 TB Olive Oil
    1 cup chopped onion
    2 cloves garlic, minced
    1/2 TB Balsamic Vinegar
    1 TB red or white wine
    2 TB organic tomato paste or 1/2 cup of diced canned tomatoes
    3 cups organic vegetable or chicken broth
    1 cup of water
    2 sprigs fresh thyme (or 1/2 tsp dried)

    Optional Condiments:

    lowfat sour cream, yogurt or creme fraiche
    toasted pumpkin seeds
    chopped basil


Directions

Char the outside of the peppers over a grill or on a cookie sheet under an oven broiler. Watch closely and turn the peppers so that all sides are evenly charred. The majority of the skin should be black and burnt looking.

Immediately transfer peppers to a paper or plastic bag. Seal bag and let sit for 15-20 minutes so the skins soften. When cool enough to handle, peel the skins from the peppers and remove the stems and seeds from inside. This step can be done days in advance and the peppers refrigerated until needed.

In a heavy bottom dutch oven or pot, heat the olive oil and saute the onions until soft and transparent. Add the garlic and thyme and saute for 2 minutes.

Add the tomatoe paste and cook until the mixture resembles a thick paste. Add the wine and vinegar, scrapping any browning from the bottom of the pan. Add the peppers, broth and water and return to a low boil. Reduce heat and let simmer for 20 minutes or until the peppers are soft and can easily be smashed with a spoon.

Remove thyme stems if using fresh. Use an immersion blender or working in batches, transfer mixture to a blender and blend until smooth and creamy. Return to pot and season with salt and pepper to taste adding water or broth if needed to desired consistency.

Can be served hot, room temperature or slightly chilled.

Number of Servings: 6

Recipe submitted by SparkPeople user KCOPELAND0417.






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