Roasted Red Pepper Soup
Terry and Nancy
ingredients
- 1 tablespoon olive oil
- 3 red bell peppers, seeded and cut in half
- 1 large red onion, peeled and sliced
- 8 whole garlic cloves, peeled
- 3 cups canned diced tomatoes
- 1 1/2 teaspoons dry oregano
- 1 quart chicken stock
- 1 tablespoon chopped fresh basil
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 3 tablespoons heavy cream
- 8 teaspoons nonfat sour cream
- 1/2 cup whole wheat croutons
directions
- 1
Preheat oven to 400°. Coat a baking sheet with olive oil. Place peppers, skin side up on baking sheet. Fill in spaces with sliced onions and garlic cloves. Roast for 15 to 20 minutes or until skins of peppers turn brown. Run peppers under cold water and remove skins. Set aside (NOTE: I use separate pans for the peppers vs. the onions/garlic as the onions/garlic cook faster than the peppers which I keep in halves for easier peeling)
- 2
In a large saucepan, combine tomatoes, oregano, and chicken stock. Bring to a boil, reduce heat to medium low and simmer for 1 minute. Add peppers, onions, and garlic. Cook for 10 minutes. Puree in either a blender or with blender stick. Place back in saucepan and add basil, sugar, salt, and pepper. Cook briefly. Remove from heat and add heavy cream.
- 3
Portion 3/4 cup in a bowl. Garnish with 1 tsp nonfat sour cream and 1 tablespoon of whole wheat croutons.
notes
Great recipe that came from Canyon Ranch. Makes 8 servings, each containing approximately: 85 calories, 12 grm carb, 3 gm fat, 2 gm fiber
Source: nancy
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