Roasted REd Pepper and Hummus Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 large red bell Peppers1 large Onions chopped1 TBS Olive Oil,5 cups FAT FREE Chicken OR VEGETABLE stock, 7-8 OUNCES Hummus1 6-0Z can Tomato Paste1 cup soymilk or heavy creamBouquet Garni :MY measurements-pinch of thyme, 1/2 tsp rosemary, 1 bayleaf
Poast peppers until skin darkens. Peel, seed and chop.
Heat oil in saucepan, saute onion until soft.
Add red peppers, stock, "bouquet garni", let simmer for 20 minutes.
Remove from heat, discard bouquet garni (if used). Puree in food processor or use hand mixer to smooth.
Return to pan.
In food processor, combine hummus, tomato paste, milk (or cream). Blend until smooth.
Gradually add to soup and cook for at lest 10 more minutes, stirring frequently.
Add a bit of red pepper if desired.
Garnish with extra hummus if desired.
Makes 6-8 servings'
Each serving is 1 cup but USE COMMON SENSE!
Number of Servings: 8
Recipe submitted by SparkPeople user RD03875.
Heat oil in saucepan, saute onion until soft.
Add red peppers, stock, "bouquet garni", let simmer for 20 minutes.
Remove from heat, discard bouquet garni (if used). Puree in food processor or use hand mixer to smooth.
Return to pan.
In food processor, combine hummus, tomato paste, milk (or cream). Blend until smooth.
Gradually add to soup and cook for at lest 10 more minutes, stirring frequently.
Add a bit of red pepper if desired.
Garnish with extra hummus if desired.
Makes 6-8 servings'
Each serving is 1 cup but USE COMMON SENSE!
Number of Servings: 8
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 214.6
- Total Fat: 8.9 g
- Cholesterol: 4.5 mg
- Sodium: 579.9 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 7.0 g
- Protein: 11.1 g
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