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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Roasted Red Pepper Soup Recipe

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This recipe for Roasted Red Pepper Soup is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large jar of roasted red peppers (or 6 roasted peppers)
1 medium onion
4 cloves of garlic
2 cans of low fat chicken or vegetable broth
3/4 cup heavy cream
1/2 tsp. Tabasco
Directions:
Directions:
You may roast your own peppers in oven until they are blackened on outside, then plunge in cold water until chilled , then peel. OR, the easy way, use one large jar roasted sweet red peppers. They are just as good. Drain peppers, then puree until smooth. Sauté onion and garlic in olive oil until translucent (not brown). Puree onion and garlic.
Mix pepper and onion puree with chicken or vegetable broth, and cook on low until it simmers. Add cream (you could also use ¼ cup fat free half and half & ½ cup low fat sour cream instead). Add 1/2 tsp. Tabasco (more if you like hotter) and salt/pepper to taste. Just begin to simmer, not boil.

 

 

 

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