Roasted Red Pepper Soup
4.8g
Net Carbs
5.3g
Protein
16.4g
Fat
0.4g
Fiber
190
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 2 tablespoons olive oil
- 2 medium stalks (7-1/2" - 8" long, 80g) fresh celery, diced
- 1 small onion (70g), diced
- 2 cloves minced or pressed fresh garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 ounces jarred roasted bell peppers, drained and diced
- 2 (14.5 ounce) cans chicken broth
- 7 fluid ounces water
- 2/3 cup heavy cream
- 1/4 cup grated parmesan cheese
Directions:
- In a medium saucepan over medium heat, warm oil. Add celery, onion and garlic, sprinkle with salt and pepper and cook, stirring occasionally for about 8 minutes or until vegetables are softened.
- Add roasted peppers, water and broth to the pot. Increase heat and bring to a boil; lower heat and simmer 5 minutes.
- Purée soup in batches in a blender or food processor until smooth.
- Return soup to saucepan; stir in cream. Heat gently.
- Taste and add salt and pepper to your preference. Evenly divide soup into 6 bowls, just shy of 1 1/4 cups for each serving. Sprinkle evenly with Parmesan cheese (about 2 teaspoons per bowl) before serving. Optional: serve with a drizzle of sour cream or sprig of fresh basil.
