|Home > Nutrition > Healthy Recipes > Roasted Pepper Soup|
Nutrition Information:Calories: 172
Protein: 10 g
Carbs: 27 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 103 mg
Fiber: 3 g
|1||Roast the peppers: Cut peppers into quarters and remove stem, seeds, and membranes.|
|2||Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.|
|3||Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered. Remove peppers from oven and place in a paper bag.|
|4||Close bag and let cool for 10 minutes. Remove and discard skins. Set roasted peppers aside.|
|5||Heat oil in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is tender.|
|6||Stir in roasted peppers, broth, and potato. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes.|
|7||Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth. Repeat with remaining mixture.|
|8||Return mixture to saucepan and heat through. Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.|
|Related Recipes||All Soup Recipes|
||Broccoli Cheese Soup
||Lima Mushroom Soup
||Black Bean Gazpacho
||Chicken Pozole Soup
|Roasted Root Veggies
Category: Side Dish
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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