Appetizers / Soups / Salads

Creamy Roasted Red Pepper and Cilantro Soup takes 5 minutes to prepare.

Creamy Roasted Red Pepper and Cilantro Soup takes 10 minutes to cook.

Creamy Roasted Red Pepper and Cilantro Soup makes 2 servings.

The ingredients for Creamy Roasted Red Pepper and Cilantro Soup are:

2 Red Bell Peppers (roasted & skin removed)
1 tbs extra virging olive oil
3 tbs diced white onion
1 clove garlic (chopped)
1/4 cup chopped fresh cilantro
3 oz plain non fat yogurt
hot sauce to taste
salt & pepper to taste

Here is how you make Creamy Roasted Red Pepper and Cilantro Soup:

In large skillet: add 1 tablespoon extra virgin olive oil, onions & garlic. Cook on Med-High heat until translucent.Drain and rinse roasted red bell peppers or pre roast 2 large bells.Add all ingredients to blender and blend until creamy. Transfer to medium sauce pan and bring to a boil. Lower heat to simmer and cook for another 5 minutes.Add Vegetable Stock to thin out soup if needed.Serve with crumbled feta (optional)Number of Servings: 2Recipe submitted by SparkPeople user JUST_BECAUSE.

The nutritional information for Creamy Roasted Red Pepper and Cilantro Soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 136.6

• Total Fat: 7.4 g
• Cholesterol: 0.9 mg
• Sodium: 39.6 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 3.6 g
• Protein: 4.2 g