Roasted Red Pepper Soup
This colorful soup, thickened with potato, makes the most of the sweet, smoky flavor of roasted red peppers.
Ingredients
- 2 Tbs extra-virgin olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium russet potato, chopped
- 4 cups water
- 1 15-ounce jar roasted red peppers
- Salt and pepper to taste (sea salt if on a corn-free diet*)
- 1 Tbs fresh lemon juice
- Sprigs of fresh marjoram or basil for garnish
Directions
- In a large saucepan, sauté garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30 minutes or until potatoes are tender.
- Add roasted red peppers and puree soup in a blender or food processor. Simmer over medium heat 5 minutes. Season with salt and pepper.
- Stir in lemon juice before serving. Serve hot, garnished with fresh herbs.
Nutrition
% Daily Value
Calories
111
Calories from Fat
41
% Daily Value
Total Fat
5g
7%
Saturated Fat
1g
3%
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
0mg
0%
Sodium
9mg
0%
Potassium
378mg
11%
Total Carbohydrate
16g
Dietary Fiber
2g
9%
Sugars
1g
Sugar Alcohols
0g
Protein
2g
4%
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.