Red Bell Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
INGREDIENTS2 Cups White Wine1 Onion -- finely chopped5 Red Bell Peppers -- roasted2 Cups Celery -- chopped1 Tablespoon Garlic -- minced2 Plum Tomatoes -- chopped1/4 Cup Tomato Paste2 Cups Fat-Free Chicken Broth -- low sodium2 Tablespoons Dried Thyme1/4 teaspoon Ground White Pepper1/4 teaspoon Ground CuminDash Salt
DIRECTIONS
1
1. Heat wine in a large, heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more wine if necessary.
2
2. Add tomatoes, tomato paste, and broth; cover and bring to a boil. Reduce heat and simmer for 25 minutes.
3
3. Purée soup in a food processor or blender. Return to the pan, add seasonings, and heat through.
Serving Size: makes 12 cup servings
1
1. Heat wine in a large, heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more wine if necessary.
2
2. Add tomatoes, tomato paste, and broth; cover and bring to a boil. Reduce heat and simmer for 25 minutes.
3
3. Purée soup in a food processor or blender. Return to the pan, add seasonings, and heat through.
Serving Size: makes 12 cup servings
Nutritional Info Amount Per Serving
- Calories: 39.1
- Total Fat: 0.7 g
- Cholesterol: 0.8 mg
- Sodium: 236.5 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.6 g
- Protein: 1.2 g
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