Roasted Red Pepper Soup
This is so easy to make and has good flavor. I used my stick
blender to blend and it was so easy. I will use sweet basil next time I
make this and eliminate the oregano and thyme.
Recipe By : Family Circle Quick and Easy Cooking
Serving Size : 4 Preparation Time:
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onion (1 large)
4 cloves garlic, minced
1 tablespoon olive oil
3 cans (14 ounces each) vegetable or chicken
-- broth (5 1/2 cups)
1 jar (12 ounces) roasted red sweet peppers,
-- drained and sliced
1 cup peeled, chopped potato (1 medium)
1 teaspoon dried oregano, crushed, or 1 tablespoon
-- snipped fresh oregano
1 teaspoon dried thyme, crushed or 1 teaspoon
-- snipped fresh thyme
1/4 cup sour cream
1 tablespoon minced fresh chives
In a large saucepan cook and stir onion and garlic in hot oil for 3 to 4
minutes or until tender. Stir in broth, red peppers, potato, oregano and
thyme. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
Cool slightly.
Using hand-held immersion blender, blend until almost smooth; heat
through. (Or place one-third at a time in a blender. Cover and blend until
nearly smooth. Return all to saucepan; heat through.)
In a small bowl combine sour cream and chives. To serve, ladle soup into
bowls. Serve sour cream and chives on the side.
Nutrition (provided by recipe author)
-------------------------------------
Calories: 137
Total Fat: 6g
Cholesterol: 5mg
Sodium: 1.2mg
Carbohydrates: 18g
Fiber: 3g
Protein: 2g
Recipe Source: Family Circle Quick and Easy Cooking
Author Note: Add a spoon of chive sour cream to give this beautiful red soup
a bit of creamy goodness.
Posted by: "sharoncapps" <sharoncapps@cableone.net>
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