Roasted Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 201.5
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 479.6 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 5.8 g
- Protein: 5.3 g
View full nutritional breakdown of Roasted Red Pepper Soup calories by ingredient
Introduction
Low Calorie (even less if you cut down in oil)and Veggie Low Calorie (even less if you cut down in oil)
and Veggie
Number of Servings: 4
Ingredients
-
4 large red bell peppers - roasted (can used canned -but not preferred)
1-2 tbsp olive oil
1 onion chopped
1 carrot peeled and chopped
2-4 garlic cloves
about 20 fresh basil leaves
3 cups low sodium chicken broth
1 med. russet potato - peed and chopped
1/4 cup dry white wine
season to taste . . . and can garnish with shredded parm.
Directions
Roast the peppers and peal them.
heat oil, add onions, carrots, garlic and herbs, saute till onions are translucent, about 5 min. Add broth, bell peppers, potato and wine, bring to a simmer, then lower heat and cook potatoes about 30 min. Use an immersion blender and puree the soup till smooth. season with salt and pepper to taste . . . can add some cream at the end ;-) makes it yummy.
Number of Servings: 4
Recipe submitted by SparkPeople user RKURZ84.
heat oil, add onions, carrots, garlic and herbs, saute till onions are translucent, about 5 min. Add broth, bell peppers, potato and wine, bring to a simmer, then lower heat and cook potatoes about 30 min. Use an immersion blender and puree the soup till smooth. season with salt and pepper to taste . . . can add some cream at the end ;-) makes it yummy.
Number of Servings: 4
Recipe submitted by SparkPeople user RKURZ84.