Roasted Red Pepper Soup

I love this recipe. Low in calories and and Weight Watchers points, but so creamy and satisfying. The color is pretty, so it’s visually appealing as well as yummy!

Serves 4


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


  1. Roast peppers and onion in oven. To roast peppers line cookie sheet with foil. Spray foil with cooking spray. Quarter and seed peppers and place on cookie sheet skin side up. Spray with cooking spray. Roast at 350 for approximately 45 minutes until skin is blackened, but peppers aren’t mushy. Remove from oven. Fold up foil and let peppers cool. Scrape skin off.
  2. Place peppers in saucepan with onion, broth, pepper, salt and thyme. Simmer for 15 minutes until slightly reduced and flavors blend.
  3. Add milk and puree.
  4. Serve topped with 1 tbs Parmesan cheese and serve.

Nutrition Facts

Calories 152
Total Fat 4g
Saturated Fat 2g
Cholesterol 9mg
Sodium 890mg
Carbohydrates 18g
Fiber 4g
Sugars 12
Protein 11 g

WW Points 2

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