Roasted Red Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Red Bell Peppers, roasted and peeled1 Poblano Pepper, roasted and peeled4 Roma Tomatoes, roasted and peeled (if desired)4 cloves Garlic, roasted1 small onion, roastedOlive Oil32 oz (1 box) Chicken broth4 oz (1/2 block) Neufchatel Cheese
Roast all of the veggies on a sheet pan, lightly sprayed with non-stick spray. Immediately put peppers into a paper bag to cool and steam the skins off.
After roasted, put onions and garlic into a pot and lightly saute in olive oil (be careful not to burn, just slightly carmelize).
Add the rest of the veggies and the chicken broth.
Simmer until all the veggies are very tender. Using an immersion blender, blend soup until smooth.
Add salt and pepper to taste, and add cream cheese just before serving.
Blend to make smooth and creamy. Do not boil soup, once the cream cheese is added, it may separate or curdle.
Makes approximately 8 servings.
Serving Size: Makes 8 3/4 cup to 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user NOEL823.
After roasted, put onions and garlic into a pot and lightly saute in olive oil (be careful not to burn, just slightly carmelize).
Add the rest of the veggies and the chicken broth.
Simmer until all the veggies are very tender. Using an immersion blender, blend soup until smooth.
Add salt and pepper to taste, and add cream cheese just before serving.
Blend to make smooth and creamy. Do not boil soup, once the cream cheese is added, it may separate or curdle.
Makes approximately 8 servings.
Serving Size: Makes 8 3/4 cup to 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user NOEL823.
Nutritional Info Amount Per Serving
- Calories: 70.4
- Total Fat: 5.2 g
- Cholesterol: 12.5 mg
- Sodium: 541.2 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.8 g
- Protein: 2.6 g
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