Roasted Red Pepper Soup
- Number of Servings: 6
Ingredients
1 tbsp. olive oil1 small carrot, finely diced1 small sweet onion, minced2-12 oz. roasted red or yellow peppers1 baking potato (approximately 12 oz.), peeled and diced3 c. low sodium, fat-free chicken broth (I use College Inn)salt and pepper
In a 3 quart saucepan, heat olive oil. Add carrot and onion and cook until soft. Add peppers adn cook two minutes more. Add potatoes and broth and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper to taste.
Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat.
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JODI912.
Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat.
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JODI912.
Nutritional Info Amount Per Serving
- Calories: 99.9
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 568.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.5 g
- Protein: 2.7 g
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