ROASTED RED PEPPER SOUP
8 red bell peppers (about 2 ¾ lbs.)
5 black peppercorns
3 sprigs thyme
1 whole bay leaf
2 tsp olive oil
2 cups diced onion (about 1 large)
1 Tbs minced fresh garlic
4 cups fat-free, less-sodium chicken (or vegetable) broth
3 Tbs white wine vinegar
¼ tsp tabasco sauce (add more for heat)
½ tsp salt
¼ tsp freshly ground black pepper
2 Tbs chopped fresh chives
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop.
3. Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
4. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives and serve.
Serving size 1 cup of soup and 1 teaspoon chives
Calories from Fat 20
Total Fat 2.35g
Saturated Fat .35g
Dietary Fiber 5.25g
Net Carbs 14.75g
WW POINTS: 3
Recipe Source: Cooking Light
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