Roasted Red Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Red Peppers - sliced in half1 Green Peppers- sliced in half1 Yellow Peppers - sliced in half2 Tomatoes - quartered2 Carrots - sliced thinly1 Red Onion - quarteredChicken Stock - 4 cupssour cream - 1 cupbasil - fresh - 2 tbspOil - 2 tbsp
Clean all vegetables and prepare accorindly. Put on in a bowl and add oil and toss until convered.
Preheat the oven to 350 degrees and put foil on a cookie sheet. Spread the vegetables onto the cookie sheet and cook for 1 hour. Puree all the vegetables with a little of stock added it makes it easier to puree. When all is pureed put into pot with remaining chicken stock. Simmer for 20 minutes.
Mix 1 cup sour cream and basil together, set aside.
Ladle soup into bowl and add a dab of sour cream mixture and enjoy.
Makes: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAWKSBABY1.
Preheat the oven to 350 degrees and put foil on a cookie sheet. Spread the vegetables onto the cookie sheet and cook for 1 hour. Puree all the vegetables with a little of stock added it makes it easier to puree. When all is pureed put into pot with remaining chicken stock. Simmer for 20 minutes.
Mix 1 cup sour cream and basil together, set aside.
Ladle soup into bowl and add a dab of sour cream mixture and enjoy.
Makes: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAWKSBABY1.
Nutritional Info Amount Per Serving
- Calories: 128.9
- Total Fat: 5.2 g
- Cholesterol: 2.4 mg
- Sodium: 821.2 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.3 g
- Protein: 7.6 g
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