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Sweet Red Pepper Soup
  (219 ratings) Nutrition Information:
Calories: 100Protein: 4 g Carbs: 20 g Fat: 0 g Saturated Fat: 0 g Sodium: 410 mg Fiber: 1 g
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This vegetable soup is both sweet and spicy. Its brilliant red color makes a wonderful presentation.
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Ingredients:
1 medium onion, chopped
1 small jalapeno chili, seeds and veins discarded, minced
2 garlic cloves, minced
1 jar (15 oz), roasted red bell peppers, drained
1 cup reduced sodium tomato juice
2 cups low sodium vegetable stock
1/2 tsp dried marjoram leaves
1/2 cup fat free sour cream
1 small green onion, thinly sliced
1 small jalapeno chili, seeds and veins discarded, minced
2 garlic cloves, minced
1 jar (15 oz), roasted red bell peppers, drained
1 cup reduced sodium tomato juice
2 cups low sodium vegetable stock
1/2 tsp dried marjoram leaves
1/2 cup fat free sour cream
1 small green onion, thinly sliced
Directions:
| 1 | Spray medium saucepan with cooking spray; heat over medium heat until hot. Saute onion, chili, and garlic until tender. |
| 2 | Using a food processor or blender, process onion mixture, red bell peppers, and tomato juice until smooth. |
| 3 | Return mixture to saucepan and add stock and marjoram; heat to boiling. Bring to simmer, covered for 15 minutes. |
| 4 | Serve warm or cold with a dollop of sour cream and a sprinkle of green onion on top. |
| 5 | ENJOY! |
| Ratings & Reviews |
(219 ratings) |
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