roasted red pepper soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 93.1
- Total Fat: 2.2 g
- Cholesterol: 2.5 mg
- Sodium: 612.3 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.0 g
- Protein: 2.2 g
View full nutritional breakdown of roasted red pepper soup calories by ingredient
Number of Servings: 6
Ingredients
-
Hunt's Fire Roasted Tomatoes, 2 cup (remove)
Peppers, sweet, red, raw, sliced, 1.5 cup (remove)
Garlic, 1.5 clove (remove)
Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp, 2 serving (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Thyme, fresh, 1 tsp (remove)
Swanson Chicken Broth 99% Fat Free, 3 cup (remove)
White Wine, 1 fl oz (remove)
crushed red pepper flakes, 3 tsp (remove)
Directions
Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user TORI7HARRISON.
Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user TORI7HARRISON.