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Roasted Red Pepper Soup Recipe
|Garlic||4 Clove (20 gm)|
|Olive oil||2 Tablespoon|
|Chicken broth||1 1⁄2 Quart (Canned Or Fresh)|
|Red bell pepper||3 Pound, roasted, seeded, peeled|
|Tomatoes||2 , peeled|
|Sour cream/Sliced avocado||1 Tablespoon, sliced|
Calories 221 Calories from Fat 84
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 1.6 g8%
Trans Fat 0 g
Cholesterol 1.9 mg
Sodium 1011.4 mg42.1%
Total Carbohydrates 29 g9.6%
Dietary Fiber 8.7 g34.8%
Sugars 18.7 g
Protein 6 g12.3%
Vitamin A 237% Vitamin C 741.1%
Calcium 4.4% Iron 10.6%
*Based on a 2000 Calorie diet
Saute garlic in olive oil in large saucepan; remove garlic with slotted spoon.
Reserve 1 cup chicken broth.
Process garlic with bell peppers and remaining chicken broth in several batches in blender.
Return to saucepan.
Process hot peppers and tomatoes with reserved chicken broth in blender.
Add to soup.
Simmer over very low heat for 20 to 30 minutes.
Season with salt and cayenne pepper.
Ladle hot soup into bowls.
Serve with sour cream or avocado slices.