Roasted Red Pepper Soup
- Number of Servings: 8
Ingredients
8 large red bell peppers, roasted seeds removed (1 jar of Tosca pickled roasted red peppers)1 tsp olive oil 2 medium onions, chopped 2 carrots, peeled and chopped 2 garlic cloves, chopped 1 tsp herbs de provence 1/3 cup fresh parsley, chopped5 cups fat free chicken broth (or vegetable stock) 2 medium russet potatoes, peeled and chopped 1/2 cup dry white wine Salt and freshly ground black pepper 1/2 c. low fat sour cream1tbsp Parmigiano Reggiano cheese per serving
Heat 1 tsp of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato and wine. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.
Number of Servings: 8
Recipe submitted by SparkPeople user SPSQUEEKS.
With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.
Number of Servings: 8
Recipe submitted by SparkPeople user SPSQUEEKS.
Nutritional Info Amount Per Serving
- Calories: 127.0
- Total Fat: 4.0 g
- Cholesterol: 12.0 mg
- Sodium: 782.8 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.4 g
- Protein: 4.8 g
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