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 cloves Garlic
- 2 tablespoons Extra Virgin Olive Oil
- 2 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 1/4 cup Parmesan Cheese (Grated)
- 12 ounces Roasted Bell Peppers
- 2 stalk, medium (7-1/2" - 8" long) Celery
- 7 fluid ounces Tap Water
- 1 small Onion
- 2/3 cup Heavy Cream
Directions:
- Heat oil in medium saucepan over medium heat.
- Dice the celery and white onion. Mince the garlic and add all three to the pan, cook and stir occasionally for about 8 minutes or until they are softened. Add diced roasted peppers, water and broth. 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.
- Add salt and pepper to taste. Sprinkle with Parmesan cheese before serving. Optional: serve with a drizzle of sour cream.
