Roasted Red Pepper Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 106.5
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 751.5 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.6 g

View full nutritional breakdown of Roasted Red Pepper Soup calories by ingredient



Number of Servings: 8

Ingredients

    large onion
    garlic
    4 peppers (orange, yellow, and red)
    celery
    white wine (cooking)
    2 cans chicken stock
    tomato paste
    salt (to taste)
    cumin
    cayenne (to taste)
    white ground pepper
    water

Directions

Makes 8 1-cup servings
Use 1 tbsp of olive oil and cover peppers then roast under the broiler, turning every 2 minutes. Remove from the oven and let cook before removing the skin and seeds.

In a pan use 2 tbsp olive oil to saute the onions, garlic, and celery. Once tender and onions are translucent add the 2 tbsp white cooking wine and spices and finish saute for 2 more minutes. Then add chicken stock (2 cans/28oz's) and water (1-2 cups to desired consistency). Add skinned and chopped peppers and simmer for 1/2 hour. Then puree in a blender, food processor, or with an immersion blender.

Number of Servings: 8

Recipe submitted by SparkPeople user LINZ1318.