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Roasted Red Pepper Soup With Vegetable Broth

Diet.Chef's picture
Ingredients
  Vegetable broth 3 Cup (48 tbs)
  Roasted red peppers 12
  Red onion 1 Medium, chopped
  Garlic 2 Clove (10 gm)
  Hot red pepper flakes 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

In a stockpot, bring the Vegetable Broth to a boil.
Add the red peppers, onion, garlic, and red pepper flakes.
Bring back to a boil, then immediately reduce the heat and simmer for about 10 minutes.
Transfer to a blender or food processor and blend until smooth.
Add salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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4.315625
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 583 Calories from Fat 3

% Daily Value*

Total Fat 0.32 g0.49%

Saturated Fat 0.04 g0.22%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7281.1 mg303.4%

Total Carbohydrates 67 g22.4%

Dietary Fiber 6.9 g27.6%

Sugars 55.6 g

Protein 2 g3.6%

Vitamin A 1245.5% Vitamin C 1508.5%

Calcium 3.9% Iron 2.6%

*Based on a 2000 Calorie diet

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Roasted Red Pepper Soup With Vegetable Broth Recipe