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Roasted Red Peppers Soup

Total Time

Prep: 10 min. Cook: 25 min.

Makes

6 servings

If you like cream of tomato soup, try making it with purchased roasted red peppers. Using jarred roasted red peppers makes it extra easy and pureeing the soup in a blender gives it a nice smooth texture.

Ingredients

  • 1 large sweet onion, chopped
  • 2 teaspoons butter
  • 2 garlic cloves, minced
  • 2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
  • 2 cups vegetable broth
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1 cup half-and-half cream

Directions

  1. In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly.
  2. In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

Nutrition Facts

1 cup: 135 calories, 6g fat (3g saturated fat), 23mg cholesterol, 753mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 2g protein.

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