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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 122.4
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.4 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 3.7 g

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

Submitted by: SLAYINGDRAGONS

Introduction

Low Sodium Version
Recipe Calculator does not include homemade, no salt added, broths, so the calories are slightly more than calculated
Low Sodium Version
Recipe Calculator does not include homemade, no salt added, broths, so the calories are slightly more than calculated

Number of Servings: 4

Ingredients

    5 yellow peppers
    1 cup onion, chopped
    4 cloves garlic, chopped
    1 teaspoon olive oil
    5 1/4 cups homemade with no added salt vegetable or chicken broth
    1 cup potato, chopped
    1/2 teaspoon ground cumin
    1/2 teaspoon freshly ground pepper

Directions

1. Roast the peppers:
Cut peppers into quarters and remove stem, seeds, and membranes. Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
Bake in an oven at 425� F for 20 minutes or until skin is blackened and blistered. Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes. Remove and discard skins. Set roasted peppers aside.
2. Heat oil in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is tender.
3. Stir in roasted peppers, broth, and potato. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes.
4. Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth. Repeat with remaining mixture.
5. Return mixture to saucepan and heat through.
6. Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user TAZMOMSGOL.






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