Roasted Red Pepper Soup
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1/2 c feta; 1 tsp dried oregano; 1/4 tsp freshly ground pepper. Mix together and set aside in refrigerator.In slow cooker add: 1 each onion and carrot; 1/2 celery stalk; one 796ml/ 28oz can low sodium tomatoes with juice; 4 c roasted red peppers, skins removed ( I buy bottled in water) 4 c sodium reduced beef or chicken broth
Cook on High 4 to 6 hours, or Low 8 to 10 hours.
Using hand immersion blender, purée soup mixture to desired consistency.
Stir in juice of 1 lemon (optional) and 1/4 tsp freshly ground pepper just before serving.
Garnish each serving with 2 Tbsp reserved feta mixture.
Makes 6 to 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PLINE10.
Using hand immersion blender, purée soup mixture to desired consistency.
Stir in juice of 1 lemon (optional) and 1/4 tsp freshly ground pepper just before serving.
Garnish each serving with 2 Tbsp reserved feta mixture.
Makes 6 to 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PLINE10.
Nutritional Info Amount Per Serving
- Calories: 107.6
- Total Fat: 2.0 g
- Cholesterol: 8.3 mg
- Sodium: 676.1 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.6 g
- Protein: 4.7 g
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