Roasted Red Pepper Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 267.1
  • Total Fat: 13.2 g
  • Cholesterol: 17.3 mg
  • Sodium: 1,532.4 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 7.9 g

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

Introduction

Charity made this recipe for us at HSV 2010 Charity made this recipe for us at HSV 2010
Number of Servings: 6

Ingredients

    6 slices of sour dough whole wheat bread
    1/4 cup Pesto Sauce
    -----
    1 clove Garlic
    1/4 cup Half and Half
    4 cups Chicken (Low Sodium) Broth
    1 T Butter
    1 T Olive Oil
    1 T Shallots
    1 T Parsley (chopped)
    2 Cups Fire Roasted Red Bell Peppers
    1 T Tomato Paste
    Salt & Pepper to taste
    Garnish with Parsley Sprigs
    and Shaved Parmesan Cheese

Directions

makes 6 - 1 cup servings

Baked Crutons:
Bread spread with Pesto Saucebaked at 350 and cut into crutons

Soup:
Melt butter in large dutch oven pan, add garlic and shallot, add tomato paste, stir in bell peppers and chicken broth... Bring to boil... Let cool, process in blender, return to dutch oven and add half and half and parsley... Season with Salt & Pepper...

Serve with Crutons and Parmesan

Number of Servings: 6

Recipe submitted by SparkPeople user I-AM-HUNGRY.

Rate This Recipe