creamy red pepper soup

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Name: creamy red pepper soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: creamy red pepper soup
Ingredients: 2 onions; 3 carrots; 3 cloves garlic; 1 bunch thyme; 6 cups veggie broth; 1 jar roasted red peppers drained; 3 red peppers roasted and pureed; 1 russet potato peeled and coursely chopped; 1/2 c dry white wine; 1/2 c fat free sour cream

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INGREDIENTS

2 onions
3 carrots
3 cloves garlic
1 bunch thyme
6 cups veggie broth
1 jar roasted red peppers ; drained
3 red peppers ; roasted and pureed
1 russet potato ; peeled and coursely chopped
1/2 c dry white wine
1/2 c fat free sour cream

Servings

INSTRUCTIONS

Directions

Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.

Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.

Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.

Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

NOTES

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creamy red pepper soup

2 onions
3 carrots
3 cloves garlic
1 bunch thyme
6 cups veggie broth
1 jar roasted red peppers drained
3 red peppers roasted and pureed
1 russet potato peeled and coursely chopped
1/2 c dry white wine
1/2 c fat free sour cream

Directions
Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.

Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.

Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

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Nutrition

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Serving Size: 1 Serving (2872g)
Recipe Makes: Servings

Calories: 758
Calories from Fat: 23 (3%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.7g
Cholesterol 10.1mg		3 %
Sodium 5974.5mg		206 %
Potassium 3322mg		87 %
Total Carbohydrate 165.1g		49 %
	Dietary Fiber 25.6g	102 %
	Sugars, other 139.5g
Protein 19.9g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 758

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