Roasted Red Pepper Soup

I love roasted red peppers. Frankly, I just love red peppers. I could eat them every day.

I practically do.

Roasted Red Pepper Soup: (original recipe)
Servings: 4
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes



Ingredients:

• 2 T extra-virgin olive oil
• 2 large sweet potatoes, peeled and cut into small pieces
• 2 stalks celery, chopped
• 2 shallots or 1/2 red onion, chopped
• Kosher salt and freshly ground pepper
• 4 roasted red bell peppers; peeled, seeded and pureed
• 4 to 5 sun-dried tomatoes
• 4 C low-sodium chicken or vegetable broth
• 2/3 C sour cream
• 1/4 C chopped fresh cilantro
• 1/3 C shredded pepper jack cheese

Directions:

Heat the olive oil in a large pot over medium-high heat. Add the potatoes, celery, shallots, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the pureed red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.

Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with cheese and remaining cilantro.

Nutrition Facts

Serving Size 619 g

Amount Per Serving

Calories 336 Calories from Fat 140

% Daily Value*

Total Fat 15.6g 24%

Saturated Fat 6.2g 31%

Trans Fat 0.0g

Cholesterol 17mg 6%

Sodium 117mg 5%

Total Carbohydrates 44.3g 15%

Dietary Fiber 7.6g 30%

Sugars 6.0g

Protein 6.9g

Vitamin A 12% • Vitamin C 399% Calcium 7% • Iron 28%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in cholesterol
• Low in sodium
• High in potassium
• Very high in vitamin B6
• Very high in vitamin C