Red Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon olive oil1 small onion, chopped2 garlic cloves, finely chopped1 teaspoon smoked paprika4 medium size red peppers, seeded and cut into 1 inch pieces (about 4 cups)3 cups low sodium chicken broth1 teaspoon sugar1/2 teaspoon salt1/4 teaspoon white pepperBasil for garnish
Makes 4 servings
1) heat oil in large nonstick skillet over medium-high heat. Cook onion and garlic for 3 minutes or until softened. Stir in paprika and cook for 1 minute. Add red peppers to skillet and cook, stirring occasionally, for 4 minutes.
2) Scrape contents of skillet into slow cooker bowl and pour in low sodium chicken broth. Cover and cook on high for 3 hours or low for 4 1/2 hours or intil red peppers are completly soft.
3) working in batches, puree soup in a blender until completely smooth. Stir in sugar, salt and white pepper. Cover and chill overnight, or eat hot. Garnish each serving with basil and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KOIFARMS1.
1) heat oil in large nonstick skillet over medium-high heat. Cook onion and garlic for 3 minutes or until softened. Stir in paprika and cook for 1 minute. Add red peppers to skillet and cook, stirring occasionally, for 4 minutes.
2) Scrape contents of skillet into slow cooker bowl and pour in low sodium chicken broth. Cover and cook on high for 3 hours or low for 4 1/2 hours or intil red peppers are completly soft.
3) working in batches, puree soup in a blender until completely smooth. Stir in sugar, salt and white pepper. Cover and chill overnight, or eat hot. Garnish each serving with basil and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KOIFARMS1.
Nutritional Info Amount Per Serving
- Calories: 87.2
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 751.6 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.0 g
- Protein: 3.4 g
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