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Roasted Red Pepper Soup
Guiding Stars
Servings:
8 (268 g) as an appetizerPrep Time:
30 minutesCook Time:
0 minutes
Ingredients
This soup is perfect for a cold autumn night. Roasting concentrates the sweetness in the peppers, which pairs perfectly with garlic. The bright red soup, garnished with bright green chives makes a beautiful course for even the fanciest dinner party.
3 lbs. red peppers, quartered lengthwise
4 oz. shallots, peeled
12 cloves garlic, peeled
1/4 cup olive oil
1 Tbsp. balsamic vinegar
2 cups water
1/4 cup low-fat sour cream
3/4 tsp. salt
1 bunch chives, finely chopped
Directions
1. Toss the peppers, shallots, and garlic with the oil. Spread on a baking sheet with peppers skin-side up.
2. Broil on high, stirring halfway through. Remove the garlic cloves when they are golden brown. Remove the rest when the pepper skin begins to blacken and blister (10-12 minutes).
3. Remove the baking sheet from the oven, cover with foil, and let cool (10 minutes). Once cool enough to handle, remove the foil and peel the skin off the peppers.
4. Put the roasted vegetables and all the other ingredients into a blender or food processor. Blend on high until smooth. Heat to desired temperature and garnish with chives.
Nutrition
| Nutritional Facts | |
| Servings | 8 (268 g) |
| Base Nutrients | |
| Calories | 146 kcal (7%) |
| Calories from Fat | 76 kcal (0%) |
| Total Fat | 8 g (13%) |
| Saturated Fat | 2 g (9%) |
| Cholesterol | 3 mg (1%) |
| Sodium | 235 mg (10%) |
| Total Carbohydrates | 15 g (5%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 3 g (5%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 222 mg (246%) |
| Minerals | |
| Calcium | 42 mg (3%) |
| Iron | 1 mg (6%) |
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