Roasted Red Pepper Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 99.9
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 568.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.5 g
- Protein: 2.7 g
View full nutritional breakdown of Roasted Red Pepper Soup calories by ingredient
Introduction
Easy and delicious! Easy and delicious!Number of Servings: 6
Ingredients
-
1 tbsp. olive oil
1 small carrot, finely diced
1 small sweet onion, minced
2-12 oz. roasted red or yellow peppers
1 baking potato (approximately 12 oz.), peeled and diced
3 c. low sodium, fat-free chicken broth (I use College Inn)
salt and pepper
Directions
In a 3 quart saucepan, heat olive oil. Add carrot and onion and cook until soft. Add peppers adn cook two minutes more. Add potatoes and broth and bring to a boil. Reduce heat and simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season with salt and pepper to taste.
Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat.
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JODI912.
Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and reheat.
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JODI912.