Roasted Red Pepper Soup

Roasted Red Pepper Soup Roasted Red Pepper Soup For added elegance, drizzle with a cooling dollop of, yogurt, or sour cream.
For added elegance, drizzle with a cooling dollop of, yogurt, or sour cream.
  • 10 min prep
  • 30 minutes
  • 350 calories
  • $2.41
  • Gluten Free
  • Dairy Free
  • Vegetarian

Ingredients


Makes: 4 servings
  • 2 Tbsp (30 ml) olive oil
  • 2 C (500 ml) diced onion
  • 4 garlic cloves, crushed
  • 2 jars (12 oz/340 ml) roasted red peppers, drained and coarsely diced
  • 1/2 tsp (2.5 ml)
  • 4 C (1 L) Vegetable Broth Mix, prepared - your choice
  • 2 Tbsp (30 ml) sherry
  • Sea Salt (Grinder), to taste
  • Yogurt or sour cream, to garnish - optional

Preparation


 
  • In Multipurpose Pot - 8 C, heat olive oil over medium-high heat.
  • Add diced onion and garlic and sauté until onions are softened.
  • Add roasted red peppers, Barbecue 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 Serving Size Per Serving:
Calories 350
Fat 8 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 0 mg
Sodium 750 mg
Carbohydrates 59 g
Fibre 10 g
Sugar 8 g
Protein 9 g

Shop this recipe...

Multipurpose Pot - 8 C
$69.00
Sea Salt (Grinder)
$15.00
Vegetable Broth Mix
$12.00