Appetizers / Soups / Salads

Creamy Roasted Red Bell Pepper Soup (chilled) is for Lunch.

Creamy Roasted Red Bell Pepper Soup (chilled) takes 10 minutes to prepare.

Creamy Roasted Red Bell Pepper Soup (chilled) takes 25 minutes to cook.

Creamy Roasted Red Bell Pepper Soup (chilled) makes 6 servings.

The ingredients for Creamy Roasted Red Bell Pepper Soup (chilled) are:

2 Tbsp olive oil
1 large onion - chopped
1 garlic clove - chopped
1 tsp chipolte pepper in adobo sauce - to taste
1 jar roasted bell peppers at least 6 - patted dry & chopped
1/2 can of tomato paste
1 tlbs fresh rosemary - chopped
1 32oz box of chicken broth
1 cup of 1% milk
1/2 cup lowfat yogurt

Here is how you make Creamy Roasted Red Bell Pepper Soup (chilled):

Heat oil and sautee onion, chipolte pepper, and garlic until translucent. Add the bell peppers, rosemary, tomato paste - mix to combine. Add the chicken broth and simmer for 20 minutes. Using a blender or hand blender puree the soup. Add in milk and lowfat yogurt. Chill for a couple of hours.Serving Size: 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user LAUROBNAT.

The nutritional information for Creamy Roasted Red Bell Pepper Soup (chilled) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 132.0

• Total Fat: 5.6 g
• Cholesterol: 3.3 mg
• Sodium: 527.4 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 3.5 g
• Protein: 5.1 g