- 4 large red bell peppers, roasted, seeds removed
- 1 tsp. extra virgin olive oil
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 2 garlic cloves, chopped
- 1 tsp. herbs de provence
- 1/4 cup fresh parsley leaves, chopped
- 3 cups chicken broth (or vegetable stock)
- 1 medium russet potato, peeled and chopped
- 1/4 cup dry white wine
- freshly ground black pepper
- 2 Tbs. fat-free sour cream
- 1/4 cup Parmigiano-Reggiano cheese, grated
Roasted Red Pepper Soup
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Can Be Made Ahead, Casual, Healthy
Start to Finish:
Heat 1 teaspoon of oil in a large heavy pot over medium-high heat. Add in onions, carrots, garlic, and herbs and saute until the onions are clear (about 5 minutes). Add broth, roasted peppers, potatoes and wine. Bring mixture to a simmer over high heat, then decrease heat to medium-low and cover. Simmer until the potatoes are tender, stirring occasionally, about 30 minutes.
With an immersion hand blender, add in sour cream and puree soup in the pot until smooth. Season with salt and pepper to taste. Add in grated Parmesan, then ladle soup into bowls to serve.
To roast the peppers, preheat the oven to 350F, and line a large baking sheet (jelly roll pan) with heavy duty aluminum foil. Put the peppers in the pan, and roast, turning them every 10 minutes or so, until they are quite soft. (Depending on the size and ripeness of the peppers, this will take anywhere from 30 minutes to about an hour.) Remove from oven, let cool, then peel, remove stem and seeds, and trim.
If you don't have an immersion blender, use a regular blender and puree the soup in batches.
If you would like a creamier soup, use full fat sour cream and add to your desired consistency.
Immersion hand blender (or regular blender)
Nutritional Information, per serving
Calories: 138.; Fat: 3.2 (Saturated Fat: ; Monounsaturated Fat: ; Polyunsaturated Fat: ); Protein: 3.3 ; Carbs: 21 g; Fiber: 3.3 ; Cholesterol: ; Iron: ; Sodium: ; Calcium: .
Note: Nutritional information is approximate.