Roasted Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 128.9
- Total Fat: 5.2 g
- Cholesterol: 2.4 mg
- Sodium: 821.2 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.3 g
- Protein: 7.6 g
View full nutritional breakdown of Roasted Red Pepper Soup calories by ingredient
Number of Servings: 8
Ingredients
-
2 Red Peppers - sliced in half
1 Green Peppers- sliced in half
1 Yellow Peppers - sliced in half
2 Tomatoes - quartered
2 Carrots - sliced thinly
1 Red Onion - quartered
Chicken Stock - 4 cups
sour cream - 1 cup
basil - fresh - 2 tbsp
Oil - 2 tbsp
Directions
Clean all vegetables and prepare accorindly. Put on in a bowl and add oil and toss until convered.
Preheat the oven to 350 degrees and put foil on a cookie sheet. Spread the vegetables onto the cookie sheet and cook for 1 hour. Puree all the vegetables with a little of stock added it makes it easier to puree. When all is pureed put into pot with remaining chicken stock. Simmer for 20 minutes.
Mix 1 cup sour cream and basil together, set aside.
Ladle soup into bowl and add a dab of sour cream mixture and enjoy.
Makes: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAWKSBABY1.
Preheat the oven to 350 degrees and put foil on a cookie sheet. Spread the vegetables onto the cookie sheet and cook for 1 hour. Puree all the vegetables with a little of stock added it makes it easier to puree. When all is pureed put into pot with remaining chicken stock. Simmer for 20 minutes.
Mix 1 cup sour cream and basil together, set aside.
Ladle soup into bowl and add a dab of sour cream mixture and enjoy.
Makes: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAWKSBABY1.