Roasted Red Pepper Soup Recipe

Name: Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers; 1 large onion, chopped; 2 garlic cloves, minced; 2 (16-ounce) cans fat-free, reduced-sodium chicken broth, divided; 3/4 cup dry sherry; 2 tablespoons all-purpose flour; 1 teaspoon butter-flavored granules; 1 (16-ounce) can whole tomatoes, drained; 1 cup skim milk; 1 (8-ounce) container light sour cream; 2 tablespoons lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pepper

Servings: persons

4 red bell peppers
1 large onion, chopped
2 garlic cloves, minced
2 (16-ounce) cans fat-free, reduced-sodium chicken broth, divided
3/4 cup dry sherry
2 tablespoons all-purpose flour
1 teaspoon butter-flavored granules
1 (16-ounce) can whole tomatoes, drained
1 cup skim milk
1 (8-ounce) container light sour cream
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

1
Place peppers on an aluminum foil-lined baking sheet.
2
Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side until blistered.
3
Place peppers in a large heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
4
Combine onion, garlic, and 1/4 cup broth in a saucepan; cook, stirring constantly until tender. Stir in sherry; simmer, stirring occasionally, 15 minutes.
5
Whisk in flour and butter granules; stir in remaining broth and tomatoes. Simmer, stirring occasionally, 15 minutes. Stir in peppers and milk, and cook, stirring constantly, 2 minutes.
6
Process in batches in a blender until smooth, stopping once to scrape down sides. Stir in sour cream and remaining ingredients. Return to saucepan, and cook over low heat just until thoroughly heated. (Do not boil).

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 red bell peppers, 1 large onion, chopped, 2 garlic cloves, minced, 2 (16-ounce) cans fat-free, reduced-sodium chicken broth, divided, and more.

Yes, Roasted Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper Soup

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