Zesty Roasted Red Pepper Soup -

Zesty Roasted Red Pepper Soup

Lunch

Roasted red bell peppers in a zesty tomato broth served with crème fraîche and a sprinkle of parsley.

About 10 minutes

About 20 minutes

1Preheat the broiler.
2Place red peppers cut side down on a baking sheet and broil about 8 minutes. Set aside to cool 10-15 minutes.
3Place a medium saucepan over medium heat. Add oil. When hot, add onion and cook about 5 minutes. Add garlic and cook another 1-2 minutes.

4Meanwhile, peel the cooled peppers in a bowl, reserving the juice. Add paprika, peppers and tomatoes to pot (with juices). Bring to a simmer and cook 3 minutes, stirring occasionally.

5Process 1/3 of the mixture in a blender until smooth, transfer to a bowl until finished with all 3 batches.
6Return pan to medium heat, add soup, broth and lemon juice. Add salt and pepper as needed. Serve when hot with a spoonful of crème fraîche and a sprinkle of parsley.

Serving Size: 1/12 of soup

Amount Per Serving:

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: Italian

Dietetic Info:

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.