Appetizers / Soups / Salads

Roasted Yellow Pepper Soup takes several minutes to prepare.

Roasted Yellow Pepper Soup takes several minutes to cook.

Roasted Yellow Pepper Soup makes servings.

The ingredients for Roasted Yellow Pepper Soup are:

• 5 yellow peppers
• 1 cup onion, chopped
• 4 cloves garlic, chopped
• 1 teaspoon olive oil
• 5 1/4 cups low-sodium vegetables or chicken broth
• 1 cup potato, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground pepper

Here is how you make Roasted Yellow Pepper Soup:

1. Roast the peppers: Cut peppers into quarters and remove stem, seeds, and membranes. Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet. Bake in an oven at 425? F for 20 minutes or until skin is blackened and blistered. Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes. Remove and discard skins. Set roasted peppers aside. 2. Heat oil in a large saucepan and cook onion and garlic for 3-4 minutes or until onion is tender. 3. Stir in roasted peppers, broth, and potato. Bring to boiling then reduce heat to medium-low and simmer, covered, for 15 minutes. 4. Cool mixture slightly then pour in a third of the pepper mixture into a blender and process until smooth. Repeat with remaining mixture. 5. Return mixture to saucepan and heat through. 6. Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives. Serves 4. Reprinted with permission by Public Health ? Seattle & King County

The nutritional information for Roasted Yellow Pepper Soup is:

• Amount Per Serving
• Calories: 205.1

• Total Fat: 5.2 g
• Cholesterol: 3.3 mg
• Sodium: 2,067.8 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 3.8 g
• Protein: 18.3 g