Roasted Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 70.4
- Total Fat: 5.2 g
- Cholesterol: 12.5 mg
- Sodium: 541.2 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.8 g
- Protein: 2.6 g
View full nutritional breakdown of Roasted Red Pepper Soup calories by ingredient
Number of Servings: 8
Ingredients
-
4 Red Bell Peppers, roasted and peeled
1 Poblano Pepper, roasted and peeled
4 Roma Tomatoes, roasted and peeled (if desired)
4 cloves Garlic, roasted
1 small onion, roasted
Olive Oil
32 oz (1 box) Chicken broth
4 oz (1/2 block) Neufchatel Cheese
Directions
Roast all of the veggies on a sheet pan, lightly sprayed with non-stick spray. Immediately put peppers into a paper bag to cool and steam the skins off.
After roasted, put onions and garlic into a pot and lightly saute in olive oil (be careful not to burn, just slightly carmelize).
Add the rest of the veggies and the chicken broth.
Simmer until all the veggies are very tender. Using an immersion blender, blend soup until smooth.
Add salt and pepper to taste, and add cream cheese just before serving.
Blend to make smooth and creamy. Do not boil soup, once the cream cheese is added, it may separate or curdle.
Makes approximately 8 servings.
Serving Size: Makes 8 3/4 cup to 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user NOEL823.
After roasted, put onions and garlic into a pot and lightly saute in olive oil (be careful not to burn, just slightly carmelize).
Add the rest of the veggies and the chicken broth.
Simmer until all the veggies are very tender. Using an immersion blender, blend soup until smooth.
Add salt and pepper to taste, and add cream cheese just before serving.
Blend to make smooth and creamy. Do not boil soup, once the cream cheese is added, it may separate or curdle.
Makes approximately 8 servings.
Serving Size: Makes 8 3/4 cup to 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user NOEL823.