Red Pepper Soup
by cort330
Low fat, creamy.
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INGREDIENTS
- 2 Red bell pepper ; chopped
- 1 tsp Extra virgin olive oil
- 1 cup Low sodium chicken broth
- 1/2 cup Roma Tomatoes
- 2 tbsp Basil fresh ; chopped
- 1 clove Garlic ; chopped
INSTRUCTIONS
Chop 2 small red bell peppers and saute in 1 teaspoon extra virgin olive oil in small nonstick saucepan until tender. Add 1 cup low-sodium fat-free chicken broth and 1/2 cup diced tomatoes (may use whole or canned). Puree in a food processor. Sprinkle with 2 tablespoons of basil.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (277g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 77 | ||
| Calories from Fat: 24 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.7g | 4 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 1.7g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 476.6mg | 16 % | |
| Potassium 459.7mg | 12 % | |
| Total Carbohydrate 10.2g | 3 % | |
| Dietary Fiber 3.1g | 12 % | |
| Sugars, other 7.1g | ||
| Protein 3.5g | 5 % | |
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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: 77
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