Roasted Pepper Soup

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Roasted Yellow Pepper Soup

Category: Soup | Serves: 4

(84 ratings)

Nutrition Information:

Calories: 172
Protein: 10 g
Carbs: 27 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 103 mg
Fiber: 3 g

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Make use of sweet and smoky roasted yellow bell peppers in this flavorful and savory soup.

Ingredients:

5 yellow peppers
1 cup onion, chopped
4 cloves garlic, chopped
1 teaspoon vegetable oil
5 1/4 cups low-sodium vegetable
1 cup potato, chopped
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper

Directions:

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.
9	ENJOY!

Ratings & Reviews	(84 ratings)

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