Creamy Red Pepper Soup
- SERVES
- 6
- COOK TIME
- 30 Min
Roasted red peppers are so easy to make, and add so much tasty texture to our recipes. Enjoy this low-fat diabetes recipe our Mr. Food Test Kitchen team developed for Creamy Red Pepper Soup for lunch or dinner.
What You'll Need
- 4 red bell peppers
- 1 cup chopped onion
- 5 cups reduced-sodium vegetable broth
- 1/4 cup fat-free half-and-half cream
What to Do
- Preheat broiler. Line broiler pan with foil. Place peppers on pan and broil 4 to 5 inches from heat, turning frequently, until skins are charred.
- Seal peppers in plastic bag. When cool, peel skin from peppers and cut in half. Discard seeds and membrane and coarsely chop peppers.
- Coat a large, deep skillet with cooking spray. Over medium-high heat, cook onion until tender. Stir in roasted peppers and broth and bring to a boil. Reduce heat to low and simmer until peppers become tender, about 10 minutes.
- Remove skillet from heat and cool about 5 minutes. Transfer soup in batches to food processor or blender and process until smooth. Return soup to skillet, stir in cream, and heat slowly just until heated through.
Notes
Read NextDown-Home Veggie Soup
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 47
- Calories from Fat 12
- Total Fat 1.3g 2 %
- Saturated Fat 0.7g 4 %
- Trans Fat 0.0g 0 %
- Protein 1.1g 2 %
- Amount Per Serving % Daily Value *
- Cholesterol 3.7mg 1 %
- Sodium 124mg 5 %
- Total Carbohydrates 8.4g 3 %
- Dietary Fiber 2.3g 9 %
- Sugars 4.9g 0 %
