Roasted REd Pepper and Hummus Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 214.6
  • Total Fat: 8.9 g
  • Cholesterol: 4.5 mg
  • Sodium: 579.9 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 11.1 g

View full nutritional breakdown of Roasted REd Pepper and Hummus Soup calories by ingredient


Introduction

This may sound bad but it's really good. You may need to adjust the spicy-ness to suit your taste and make sure you use low fat/low sodium products.

I did not have the bouquet garni which calls for Fresh thyme, rosemary and bayleaf so I had to guesstimate. This may sound bad but it's really good. You may need to adjust the spicy-ness to suit your taste and make sure you use low fat/low sodium products.

I did not have the bouquet garni which calls for Fresh thyme, rosemary and bayleaf so I had to guesstimate.
Number of Servings: 8

Ingredients

    6 large red bell Peppers
    1 large Onions chopped
    1 TBS Olive Oil,
    5 cups FAT FREE Chicken OR VEGETABLE stock,
    7-8 OUNCES Hummus
    1 6-0Z can Tomato Paste
    1 cup soymilk or heavy cream

    Bouquet Garni :MY measurements-pinch of thyme, 1/2 tsp rosemary, 1 bayleaf

Directions

Poast peppers until skin darkens. Peel, seed and chop.

Heat oil in saucepan, saute onion until soft.
Add red peppers, stock, "bouquet garni", let simmer for 20 minutes.
Remove from heat, discard bouquet garni (if used). Puree in food processor or use hand mixer to smooth.
Return to pan.

In food processor, combine hummus, tomato paste, milk (or cream). Blend until smooth.

Gradually add to soup and cook for at lest 10 more minutes, stirring frequently.
Add a bit of red pepper if desired.

Garnish with extra hummus if desired.

Makes 6-8 servings'
Each serving is 1 cup but USE COMMON SENSE!

Number of Servings: 8

Recipe submitted by SparkPeople user RD03875.