Roasted Red Pepper Soup

red_peppers1This recipe from Women’s World serves 3, it was supposed to serve 4, but when I made it, it resulted in 3 servings, 1 cup each. It originally called for 1 cup cream, which I changed to 1% milk, wanting to keep some of the fat for a creamier texture. I added the thyme and parmesan cheese as well. It made a delicious, easy lunch.

5 item(s) bell pepper(s), roasted and peeled
1 cup(s) onion(s), quartered and roasted with bell peppers
1/4 tsp ground red pepper
1/2 tsp ground thyme
2 cup(s) fat-free chicken broth
1 cup(s) 1% low-fat milk
3 tbsp grated Parmesan cheese


Roast peppers and onion in oven. Peel peppers and place in saucepan with onion, broth, pepper, salt and thyme. Simmer for 15 minutes til slightly reduced and flavors blend. Add milk and puree. Top with 1 tbs Parmesan cheese and serve.
Amount Per Serving
Calories     167.5
Total Fat     3.5 g
Saturated Fat     1.4 g
Polyunsaturated Fat     0.6 g
Monounsaturated Fat     1.2 g
Cholesterol     7.1 mg
Sodium     1,119.9 mg
Potassium     843.0 mg
Total Carbohydrate     22.7 g
Dietary Fiber     4.9 g
Sugars     4.2 g
Protein     13.2 g

WW points 2

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