Creamy Roasted Red Bell Pepper Soup (chilled)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp olive oil1 large onion - chopped1 garlic clove - chopped1 tsp chipolte pepper in adobo sauce - to taste 1 jar roasted bell peppers at least 6 - patted dry & chopped1/2 can of tomato paste1 tlbs fresh rosemary - chopped1 32oz box of chicken broth1 cup of 1% milk1/2 cup lowfat yogurt
Heat oil and sautee onion, chipolte pepper, and garlic until translucent. Add the bell peppers, rosemary, tomato paste - mix to combine. Add the chicken broth and simmer for 20 minutes. Using a blender or hand blender puree the soup. Add in milk and lowfat yogurt. Chill for a couple of hours.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAUROBNAT.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LAUROBNAT.
Nutritional Info Amount Per Serving
- Calories: 132.0
- Total Fat: 5.6 g
- Cholesterol: 3.3 mg
- Sodium: 527.4 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 3.5 g
- Protein: 5.1 g
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