Appetizers / Soups / Salads

Roasted Red Pepper Soup and Croutons is for Dinner.

Roasted Red Pepper Soup and Croutons takes several minutes to prepare.

Roasted Red Pepper Soup and Croutons takes several minutes to cook.

Roasted Red Pepper Soup and Croutons makes 6 servings.

The ingredients for Roasted Red Pepper Soup and Croutons are:

When roasting the red peppers you can be lazy and lightly roast them without removing skin as long as they're not totally black. It'll still taste great. The croutons are the real treat. However, how many you add really determines what kind of calories this meal will have as the soup itself isn't heavy.

Here is how you make Roasted Red Pepper Soup and Croutons:

Roast the Red Peppers--Quickest way is to Broil them. You'll need the broiler for the Croutons so fire it up.Once roasted, put them in a plastic bag or sealable container for 10 minutes and they'll sweat their skin off.Meanwhile, do the Croutons first:Use good italian bread, slice in half and use just half for the croutons. Make slices as thin as you want your Croutons--an inch or less is good. I also make groves where I'll break up the croutons after they've been broiled crisp.Brush slices with 1 Tbsp of olive oil and add some Thyme/salt/pepper/garlic powder to your taste (or any other herbs you like)Broil the bread slices until crispy (and turn) on both sides--try not to burn. Set aside to cool while you make the rest.Finely chop:Onion, Celery and Carrot and Saute in a big soup pot with 2 Tbsp of E. olive oil--until tender about 8 minutes on medium heat.Take Roasted Peppers out of bag and remove any skin you don't want on the peppers (esp. burnt skin). Core peppers and slice them into strips.Peel and chop potatos into 1 inch (or less) chunks.When Onion/Carrot/Celery is tender--add Pepper strips with some salt. Cook for 2 minutes, stirring frequently. Add in 5 cups of broth and potatos. Bring to boil, reduce to simmer and let cook for 20 minutes or so--until Potatos are falling apart. Using a blender, blend soup in batches, to your consistency. As you blend, be careful of how much liquid you're adding in. You can always add liquid, but never take away.Add salt and pepper to taste (as well as milk if you like to cream up your soups this way). Now break/cut croutons up, serve soup and drizzle that last Tbsp of Olive Oil directly onto soup in the bowls. Add croutons. Number of Servings: 6Recipe submitted by SparkPeople user HAC500.

The nutritional information for Roasted Red Pepper Soup and Croutons is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 217.2

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 860.8 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 4.6 g
• Protein: 3.7 g

Roasted Red Pepper Soup and Croutons is Italian cuisine.

The dietary needs meet for Roasted Red Pepper Soup and Croutons is Vegetarian