Roasted Red Pepper Soup
Roasted Red Pepper Soup
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 medium onion chopped
- 4 minced garlic cloves
- 2 tbsp peanut oil
- 3 roasted red peppers or 1 7 oz jar
- 3 cups low-fat low-sodium chicken broth
- ½ cup tomato juice
- fresh ground pepper to taste
Instructions
- In a small skilet over medium high heat, heat the oil. Add the onion and garlic and saute for 5 minutes. Do not let garlic turn brown. Remove from heat.
- In a blender or food processor, place the garlic onion mixture and the roasted red peppers. Puree until smooth.
- In a stockpot over high heat, bring the broth to a boil. Lower the heat to medium and add the roasted pepper puree. Stir until smooth. Add the tomato juice and simmer for 10 minutes. Add the pepper.
- To serve, pour soup into soup bowls. Place 2 slices of lemon per bowl in the center of the bowl. Top with a parsley sprig. Grind more black pepper on top. Serve immediately.
Nutrition Information
Calories: 80 Fat: 6g Saturated fat: 1g Carbohydrates: 7g Sugar: 6g Fiber: 1g Protein: 3g Cholesterol: 0mg
Copyright © 1996 by American Diabetes Association