Red Pepper Soup
This soup uses up a bunch of red peppers - we got them on sale in our store.Ingredients
- 4 red bell peppers, cut in half, stems and seeds removed
- 1 cup chopped leeks or onions
- 1 tsp olive oil
- 1 tsp minced garlic
- 3 cups low-sodium chicken broth
- 1 cup chopped canned tomatoes, no salt added
- 1 tablespoon freeze dried basil
- dash garlic powder
- dash cayenne pepper
- dash black pepper
- dash dried thyme
- 1 cup fat-free half and half
Allergens: Milk
Method
- Turn on the oven broiler. Place the peppers cut side down on a large tray along with the leeks or onions. Roast for 20 minutes on the broil setting of your oven about 4 inches away from the heat source. The skins will be very brown when done.
- In a large nonstick wok or Dutch oven, heat the olive oil then add the garlic. Add the peppers, leeks or onions, broth, tomatoes and seasonings. Bring to a boil. Lower to simmer. Cover and cook 20 minutes on low heat.
- Blend all ingredients in blender until smooth. You will have to do this in batches. Put the soup back on the stove. Add fat-free half and half. Stir and reheat.
- Serve hot in soup bowls.
