Creamy Red Pepper Soup

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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.