Recipe Summary

Prep time: 10 mins
Cook time: 35 mins
Yield: 6 servings

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This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat

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Quick and Easy Roasted Red Pepper Soup
This recipe serves:   
5 roasted red bell peppers from a jar, about 10 ounces
1/2 tablespoon olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper
1 small Russet potato
1 bay leaf
about 1 quart vegetable stock
fresh basil leaves

Cooking Instructions
1. Drain the roasted red peppers.

2. Heat the olive oil in a saucepan over low heat. Add the carrots, celery and onions, season lightly with salt and pepper, and cook for 10 minutes.

3. Peel and slice the potato and add it to the pot. Add the bay leaf and stock and bring to a boil quickly over high heat.

4. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

5. Add the roasted red peppers and simmer 10 minutes more.

6. Remove the bay leaf and puree in a blender. Adjust the salt and pepper to taste.

7. Chop the basil at the last minute to prevent discoloration. Serve the soup in warm bowls and sprinkle with chopped basil.

Serving Size: about 1 1/2 cups

Nutritional Information
Number of Servings: 6
Per Serving
Calories 71 Carbohydrate 14 g
Fat 2 g Fiber 3 g
Protein 3 g Saturated Fat 0 g
Sodium 774 mg    


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