Roasted Red Pepper Soup
If you have leftovers, add a handful of chopped fresh herbs (basil, parsley, thyme) and you’ve turned your soup into a creamy pasta sauce.
Total time to prepare: 30 minutes
3 lbs. red bell peppers (6–8), quartered lengthwise
4 oz. shallots, peeled
12 large cloves garlic, peeled
¼ cup extra-virgin olive oil
1 Tbs. balsamic vinegar
2 cups water
¼ cup light (low-fat) sour cream
¾ tsp. salt
1 bunch chives, chopped, for garnish
• Toss the peppers, shallots, and garlic with the oil. Spread in a single layer on a rimmed baking sheet.
• Broil about 8 inches away from the element on high until the pepper skin begins to blacken and blister, about 10 minutes.
• Turn the shallots and garlic about halfway through and remove the garlic cloves once they are golden brown.
• Remove the baking sheet from the oven, cover with foil, and let cool. Once cool enough to handle, remove the foil and peel the skin off the peppers.
• Put the roasted vegetables and all the other ingredients except the chives into a blender or food processor. Blend on high until smooth.
• Gently heat to the desired temperature in the microwave or on the stovetop. Garnish with the chives.
Makes 8 cups.
Per Serving (1 cup)—
Total Fat: 8 g
Saturated Fat: 1.5 g
Protein: 3 g
Carbohydrates: 15 g
Fiber: 3 g
Cholesterol: 0 mg
Sodium: 230 mg