Roasted Red Pepper Soup

Pepper, black, 1 dash (remove)
Basil, 2 tbsp (remove)
Salt, 1 dash (remove)
Margarine, soft, 4 tsp (remove)
Chicken Broth, 4 cup (8 fl oz) (remove)
Lemon Juice, 1 fl oz (remove)
Garlic, 3 cloves (remove)
Onions, raw, 1 cup, chopped (remove)
Peppers, sweet, red, raw, sliced, 4 cup (remove)


Nutrition Facts
(4 Servings)

Amount Per Serving
Calories 94.6
Total Fat 4.7 g
Saturated Fat 1.3 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 2.3 g
Cholesterol 5.0 mg
Sodium 1,015.0 mg
Potassium 762.2 mg
Total Carbohydrate 12.7 g
Dietary Fiber 3.2 g
Sugars 6.2 g
Protein 2.9 g
Vitamin A 27.7 %
Vitamin B-12 8.5 %
Vitamin B-6 30.3 %
Vitamin C 291.5 %
Vitamin D 0.0 %
Vitamin E 13.6 %
Calcium 3.5 %
Copper 16.5 %
Folate 10.2 %
Iron 11.1 %
Magnesium 6.5 %
Manganese 36.9 %
Niacin 36.5 %
Pantothenic Acid 9.5 %
Phosphorus 22.0 %
Riboflavin 16.3 %
Selenium 9.2 %
Thiamin 8.3 %
Zinc 7.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cut peppers into thirds removing seeds. Place cut side down on a cookie sheet. Broil until the skins are blackened and puffed. (the blacker the easier it is for the skins to come off). Remove from cookie sheet and place in a paper bag to steam. Remove cooled peppers and peel skins. Melt butter and saute onions and garlic until soft and transparent. Cut peppers into chunks and add onions and garlic. Cook for 3 minutes. Add broth and cover and simmer for 20 minutes , Add lemon juice. In a blender process 1/3 mixture at a time until smooth. Season with salt and pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user CWALSH59.