Marcia's Roasted Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 95.2
- Total Fat: 0.4 g
- Cholesterol: 1.4 mg
- Sodium: 719.3 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.9 g
- Protein: 2.3 g
View full nutritional breakdown of Marcia's Roasted Red Pepper Soup calories by ingredient
Introduction
Practically FAT FREE! One of my favorites and this was one of the first soups I made with my emmersion blender... I am not a fan of vegetables so any way I can get them, I'll take it! Practically FAT FREE! One of my favorites and this was one of the first soups I made with my emmersion blender... I am not a fan of vegetables so any way I can get them, I'll take it!Number of Servings: 8
Ingredients
-
5 Red Bell Peppers - roasted
1 Sweet Onion - chopped
4 cloves Garlic
2 Plum Tomatoes - skinless
0.25 c Tomato Paste
2 c White Cooking Wine
2.25 c Chicken Stock (99% fat free, low sodium)
2 tbsp ground Thyme
1 tbsp White Pepper
1 tsp ground Cummin
Directions
Heat oven to 450 and place peppers on a tray on the top rack until charred. Remove peppers and place them in a container with a lid to let the heat and steam help release the skin from the peppers. While the peppers are cooling, prep all your other items for the soup.
Chop whole sweet onion and place into stock pot with 2 cup of white cooking wine. Chop garlic and add to stock pot. Heat until onions are tender. If needed, add 1/4 cup of chicken stock to keep moisture in pot while cooking onions.
Remove skin from red peppers and chop. Add peppers, tomatoes and tomato paste to stock pot. Pour in chicken stock, and add all spices. Simmer for approximately 15 - 20 minutes.
Remove from heat and blend soup until smooth.
For a little something different, add your favorite turkey sausage and/or some cheese... (Nutrition info for soup only)
Enjoy!
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user FLUTTERBY_76.
Chop whole sweet onion and place into stock pot with 2 cup of white cooking wine. Chop garlic and add to stock pot. Heat until onions are tender. If needed, add 1/4 cup of chicken stock to keep moisture in pot while cooking onions.
Remove skin from red peppers and chop. Add peppers, tomatoes and tomato paste to stock pot. Pour in chicken stock, and add all spices. Simmer for approximately 15 - 20 minutes.
Remove from heat and blend soup until smooth.
For a little something different, add your favorite turkey sausage and/or some cheese... (Nutrition info for soup only)
Enjoy!
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user FLUTTERBY_76.
Member Ratings For This Recipe
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