Roasted Red Pepper Soup (Weight Watcher Core Friendly!) – a delicious recipe with olive oil, red onion, red peppers, balsamic vinegar, dried basil, milk. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat the olive oil in a skillet or saucepan on medium high heat.
2
Add the onions and cook about 8 minutes or until completely soft and cooked through.
3
Add the red pepper and cook until warm then add the balsamic vinegar and let simmer for 1 minute.
4
Remove the pan from the cooktop and allow it to cool for 5 minutes.
5
While the onions and peppers are cooling, mix the milk, tomato paste and chili sauce in a separate bowl and whisk until well combined. Set aside.
6
Pour the red pepper onion mixture into a blender or food processor and blend until completely smooth.
7
Pour the red pepper mixture back into the pan and heat until warm.
8
Slowly pour the milk mixture into the pan and whisk until completely blended.
9
Bring to a simmer and cook for 2 minutes. remove from heat, cool slightly and serve!
128
kcal
Calories
4
g
Fat
17
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 teaspoons olive oil, 1 cup finely chopped red onion, 11 ounces roasted red peppers, roughly chopped, 1 tablespoon balsamic vinegar, and more.
Yes, Roasted Red Pepper Soup (Weight Watcher Core Friendly!) 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.
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