Roasted Red Pepper Soup with Garlic Croutons
Renal Diet Nutrient Analysis
- Servings per recipe: 6
- Serving size: 1 cup of soup and 1/6th of the croutons
- Calories: 192
- Protein: 3g
- Carbohydrates: 18g
- Fibre: 2.9g
- Total Fat: 12g
- Sodium: 159mg
- Phosphorus: 64mg
- Potassium: 368mg
Renal and Diabetic Exchanges
5 large roasted red peppers (10 oz jar)
5 cups water
2 small chopped yellow onions
5 cloves garlic
1 tbsp olive oil
1/2 cup fresh basil
1/2 tsp ground pepper
1/4 tsp hot sauce
2 thick slices of bread
4 tbsp olive oil
2 cloves garlic (minced)
Start by preparing the garlic croutons
Trim crusts from bread and cube.
In a mixing bowl, toss garlic, oil and bread.
Spread on a baking sheet and cook at 400˚F for approximately 10 minutes or until golden brown, and set aside.
For the soup, start by saute onions and garlic in olive oil until soft and aromatic.
Combine peppers, onions, garlic, and seasonings in blender.
Slowly add water to vegetable puree until desired consistency.
Chill before serving, or can be heated and served hot.