Creamy Roasted Red Bell Pepper Soup (chilled)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 132.0
  • Total Fat: 5.6 g
  • Cholesterol: 3.3 mg
  • Sodium: 527.4 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 5.1 g

View full nutritional breakdown of Creamy Roasted Red Bell Pepper Soup (chilled) calories by ingredient
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Introduction

I live in South Florida and enjoy chilled soups in the summer. This is a tasty one I modified from a recipe I came across. I live in South Florida and enjoy chilled soups in the summer. This is a tasty one I modified from a recipe I came across.
Number of Servings: 6

Ingredients

    2 Tbsp olive oil
    1 large onion - chopped
    1 garlic clove - chopped
    1 tsp chipolte pepper in adobo sauce - to taste
    1 jar roasted bell peppers at least 6 - patted dry & chopped
    1/2 can of tomato paste
    1 tlbs fresh rosemary - chopped
    1 32oz box of chicken broth
    1 cup of 1% milk
    1/2 cup lowfat yogurt



Directions

Heat oil and sautee onion, chipolte pepper, and garlic until translucent. Add the bell peppers, rosemary, tomato paste - mix to combine. Add the chicken broth and simmer for 20 minutes. Using a blender or hand blender puree the soup. Add in milk and lowfat yogurt. Chill for a couple of hours.

Serving Size: 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LAUROBNAT.

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