Appetizers / Soups / Salads

ST Roasted Red Pepper Soup takes several minutes to prepare.

ST Roasted Red Pepper Soup takes several minutes to cook.

ST Roasted Red Pepper Soup makes 7 servings.

The ingredients for ST Roasted Red Pepper Soup are:

8 large red bell peppers, roasted seeds removed
2 tsp olive oil
2 onion, chopped
2 carrot, peeled and chopped
4 garlic cloves, chopped
2 tsp herbs de provence
1/2 cup fresh parsley, chopped
6 cups fat free vegetable stock
2 medium russet potato, peeled and chopped
1/2 cup dry white wine
Salt and freshly ground black pepper
4 tbsp fat free sour cream
1/2 cup Parmigiano Reggiano cheese

Here is how you make ST Roasted Red Pepper Soup:

Heat 1 tsp of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, potato and wine. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesan and ladle into bowls.Serving Size: 7 - 2 cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user SWEETKATSTROPHE.

The nutritional information for ST Roasted Red Pepper Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 170.1

• Total Fat: 3.4 g
• Cholesterol: 4.9 mg
• Sodium: 691.6 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 5.3 g
• Protein: 5.8 g