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Roasted Pepper Soup

New York Times
servings:Four servings

Ingredients

  • 1 teaspoon olive oil
  • 2 cloves garlic, peeled and minced
  • 1 onion, peeled and minced
  • 1 large carrot, peeled and minced
  • 2 ribs celery, minced
  • 1 quart chicken or vegetable broth, homemade or low-sodium canned
  • 1 teaspoon dried thyme leaves
  • 6 red bell peppers, roasted, seeded, deveined, peeled and quartered
  • 1 cup buttermilk
  • 1/2 teaspoon salt, plus more to taste
  • 1 teaspoon freshly ground pepper, plus more to taste
  • 1/2 cup minced fresh basil leaves
  • 2 scallions, minced

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nutrition information

per serving (4 servings)

  • 207.5 kcal Calories
  • 5.3 g Total Fat
  • 1.3 g Saturated Fat
  • 29.3 g Total Carbs
  • 5.8 g Dietary Fiber
  • 17.0 g Sugars
  • 11.0 g Protein
  • 10.0 mg Cholesterol
  • 737.5 mg Sodium
  • 138.5 mg Calcium
  • 52.2 mg Magnesium
  • 929.0 mg Potassium
  • 2.3 mg Iron
  • 1.3 mg Zinc
  • 9089.3 IU Vitamin A
  • 236.0 mg Vitamin C
  • 0.2 mg Thiamin (B1)
  • 0.5 mg Riboflavin (B2)
  • 5.9 mg Niacin (B3)
  • 0.8 mg Vitamin B6
  • 123.2 g Folic Acid (B9)
  • 0.1 g Vitamin B12
  • 0.6 IU Vitamin D
  • 3.4 mg Vitamin E
  • 62.5 g Vitamin K
  • 2.4 g Fatty Acids, Total Monounsaturated
  • 0.8 g Fatty Acids, Total Polyunsaturated

directions

See Full Recipe on New York Times »

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