Roasted Red Pepper Soup South Beach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 red or yellow bell peppers (mixed)1 large vidallia onion3 cloves sliced garlic1.5 tbs olive oil4 cups College Inn light and fat free chicken broth2 tsp of chili powder
preheat oven to 350
cut peppers in half and remove seeds and stems
lightly salt insides and place cut side down on baking sheet
brush peppers with olive oil (lightly) and salt outside
put in oven for 40 minutes-remove and allow to cool thoroughly.
In a large pot add 1 tbs olive oil along with garlic and onion.
saute for 5-7 minutes.
Peel skin off peppers and chop-
add peppers, chili powder cook over high heat for 1 minute
add broth and bring to a boil
reduce heat and cook for 25 minutes more.
Reduce heat to low and cook for 25 minutes.
Blend and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JUICYSWEETS.
cut peppers in half and remove seeds and stems
lightly salt insides and place cut side down on baking sheet
brush peppers with olive oil (lightly) and salt outside
put in oven for 40 minutes-remove and allow to cool thoroughly.
In a large pot add 1 tbs olive oil along with garlic and onion.
saute for 5-7 minutes.
Peel skin off peppers and chop-
add peppers, chili powder cook over high heat for 1 minute
add broth and bring to a boil
reduce heat and cook for 25 minutes more.
Reduce heat to low and cook for 25 minutes.
Blend and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JUICYSWEETS.
Nutritional Info Amount Per Serving
- Calories: 97.0
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 379.1 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.4 g
- Protein: 2.6 g
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