Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 135
  • Fat:
  • 6 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 23 mg
  • Sodium:
  • 753 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g
  • Diabetic Exchange:
  • 1 starch, 1 vegetable, 1 fat.


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Roasted Red Pepper Soup

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If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep: 10 min. Cook: 25 min.

Ingredients:

  • 1 large sweet onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons butter
  • 2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
  • 2 cups vegetable broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1 cup half-and-half cream

Directions:

In a large saucepan, saute onion and garlic in butter for 2-3 minutes or until tender. Add the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.
    In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil). Yield: 6 servings.


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