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I love oven-roasted peppers especially when I transform them into this silky soup seasoned with garlic and thyme. Dip a grilled cheese sandwich into it and enjoy! —Kathy Rairigh, Milford, IN
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 cup equals 113 calories, 3 g fat (trace saturated fat), 2 mg cholesterol, 862 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g protein.
Originally published as Roasted Red Pepper Soup in Country Woman August/September 2009, p29
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