Roasted Red Pepper Soup
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.
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.