Try this Roasted Garlic and Red Sweet Pepper Soup recipe, or contribute your own.
Suggest a better descriptionPeel away the dry outer layers of skin from the garlic heads. Leave skins of the cloves intact. Cut 1/4 inch off the pointed top portion to expose the individual cloves. Place the garlic head, cut side up, and onion slices in a small baking dish. Sprinkle rosemary over the onion and garlic; drizzle with olive oil. Place sweet pepper quarters, cut sides down, on a foil-lined baking sheet. Roast the onion,garlic, and peppers in a 425 oven for 20 to 25 minutes or till garlic cloves feel soft when pressed and the pepper skins are bubbly and browned.
Wrap peppers in the foil; let stand for 20 to 30 minutes or till cool enough to handle. Using a paring knife, gently pull the skins off. When the garlic is cool enough to handle, press garlic paste from individual cloves. Discard skins.
Place the garlic paste, sweet peppers, onion, parsley, basil, jalapeno pepper, black pepper, crushed red pepper, and hot pepper sauce in a blender container or good processor bowl. Blend or process till almost smooth. Add 1 cup of the broth and blend till smooth.
Transfer the mixture to a large saucepan. Add remaining broth and half-and-half or cream. Heat over medium-low heat till warm. Serve with a dollop of sour cream, if desired.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 45 | ||
Calories from Fat: 9 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 241.2mg | 8 % | |
Potassium 304.4mg | 8 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 4.3g | ||
Protein 2.5g | 4 % | |
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. |
Calories per serving: 45
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