Roasted Red Pepper Soup
For added elegance, drizzle with a cooling dollop of yogurt, or sour cream.
30 min
4 servings
350 calories
Ingredients
2 tbsp olive oil
2 cups diced onion
4 garlic cloves, crushed
2 jars (12 oz/340 ml) roasted red peppers, drained and coarsely diced
1⁄2 tsp BBQ Sauce Mix
4 cups Vegetable Broth, or your choice of broth
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
2 tbsp sherry
Sea Salt, to taste
yogurt or sour cream, to garnish - optional
Instructions
In Multipurpose Pot - 8 cup, heat olive oil over medium-high heat.
Add diced onion and garlic and sauté until onions are softened.
Add roasted red peppers, Seasoning and cook for 3 minutes.
Add Bouillon and sherry, bring to a simmer for 5 minutes.
Puree soup in blender in batches, returning to saucepan. Heat and serve.
Nutritional Information
Per serving: Calories 350, Fat 8 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 750 mg, Carbohydrate 59 g (Fiber 10 g, Sugars 8 g), Protein 9 g.