Suz' Roasted Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 24.2
- Total Fat: 0.1 g
- Cholesterol: 1.7 mg
- Sodium: 321.6 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.5 g
- Protein: 1.0 g
View full nutritional breakdown of Suz' Roasted Red Pepper Soup calories by ingredient
Introduction
Low calorie, filling, and full of vitamin A C and E! Low calorie, filling, and full of vitamin A C and E!Number of Servings: 12
Ingredients
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6-7 large red peppers
2 cans or 1 box of fat free reduced sodium chicken broth
1 clove of garlic
1 tsp dried basil
1/2 tsp salt
1/2 tsp coarse black pepper
1/8 -1/4 tsp of dried red pepper flakes
Directions
Roast the veggies to enhance their flavor. You will make 6-7 packets with aluminum foil. Wash the peppers, remove the stem and membranes and cut in long strips. Put the strips in the foil and fold up to seal. In one of the packets also put the clove of garlic (not the whole garlic but one section with outer skin peeled off). Place in a 230 oven for one hour and 15 minutes.
When the buzzer goes off in a large kettle put the chicken broth, the contents of all the packets (including any juice/fluid) and 1 level t of basil, 1/2 teaspoon of coarse black pepper, 1/2 teaspoon of salt (reduce if you need to) and 1/8 - 1/4 teaspoon of crushed red pepper depending on how hot you want it. Bring to a boil over medium heat, lower the heat til it just simmers and let it simmer COVERED one hour.
When the hour is up, get a second large pan and strain all the liquid contents into it. You should have some spicy broth in the pan and all your pepper solids in the strainer. You need to puree these in your blender or food processor. Puree them well - this is what gives the soup body (no dairy, no flour - low cal). Now strain the puree into the broth. You will have to stir the puree some in the strainer to get it to go down. When finished you will have a sort of fibrous pulp left in the strainer (discard that). Stir the soup!
Serving Size: 10-12 1 cup servings depending on red pepper size and number.
Number of Servings: 12
Recipe submitted by SparkPeople user PINKHOPE.
When the buzzer goes off in a large kettle put the chicken broth, the contents of all the packets (including any juice/fluid) and 1 level t of basil, 1/2 teaspoon of coarse black pepper, 1/2 teaspoon of salt (reduce if you need to) and 1/8 - 1/4 teaspoon of crushed red pepper depending on how hot you want it. Bring to a boil over medium heat, lower the heat til it just simmers and let it simmer COVERED one hour.
When the hour is up, get a second large pan and strain all the liquid contents into it. You should have some spicy broth in the pan and all your pepper solids in the strainer. You need to puree these in your blender or food processor. Puree them well - this is what gives the soup body (no dairy, no flour - low cal). Now strain the puree into the broth. You will have to stir the puree some in the strainer to get it to go down. When finished you will have a sort of fibrous pulp left in the strainer (discard that). Stir the soup!
Serving Size: 10-12 1 cup servings depending on red pepper size and number.
Number of Servings: 12
Recipe submitted by SparkPeople user PINKHOPE.
Member Ratings For This Recipe
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DRADDIE
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ROSSYFLOSSY
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ARTJAC
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JANIEWWJD
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1HAPPYSPIRIT
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NEPTUNE1939
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GEORGE815
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NELLJONES
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RO2BENT
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CD6913562
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DEE107
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MSARSFIELD
It's still simmering, but testing tastes are amazing. After roasting the peppers, I put them in a blender with the broth. I was missing fresh garlic, so I floated one large drier clove, and I added a 1/4 tsp of minced garlic. In addition, I added 1/2 tsp of paprika and 1 cup of skim milk. Num! - 10/18/18
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PATRICIAANN46
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RACH_LVSLIFE
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PORITA