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Roasted Red Pepper Soup With Red Pepper-Garlic Croutons Recipe
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Roasted red bell peppers||15 Ounce, well drained and chopped (Two 7 1/2 Ounces Jars, 1/2 Jar Reserved For Croutons)|
|All purpose flour||1 Tablespoon|
|Chicken broth/Vegetable broth||3 1⁄2 Cup (56 tbs)|
|Dry sherry||2 Tablespoon|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Red pepper garlic croutons||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1553 Calories from Fat 562
% Daily Value*
Total Fat 63 g97.4%
Saturated Fat 15.9 g79.4%
Trans Fat 0 g
Cholesterol 82.2 mg
Sodium 6668.7 mg277.9%
Total Carbohydrates 196 g65.3%
Dietary Fiber 4.2 g16.7%
Sugars 31.5 g
Protein 26 g52%
Vitamin A 367.8% Vitamin C 446.4%
Calcium 9.3% Iron 42.3%
*Based on a 2000 Calorie diet
Add onion and saute, stirring, for 1 minute.
Cover pan with a sheet of wax paper and a lid and cook over low heat, stirring occasionally, until wilted, about 10 minutes.
Add peppers and saute, stirring occasionally, until onions are very soft, but not brown, about 10 minutes.
Stir in flour until incorporated.
Stir in sugar, broth, and sherry.
Bring to a boil and simmer, uncovered, for 10 minutes, stirring occasionally.
Cool slightly and puree in a blender until smooth.
(Soup may be refrigerated up to 2 days or frozen.)