Soup is a great way to use up vegetables that are not as fresh. You can serve this soup hot or chilled and it’s easy to freeze in individual portions for ready-to-go lunches.
Roasted Red Pepper Soup
- 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.
Calories: 192 g
Protein: 3 g
Carbohydrates: 18 g
Fibre: 2.9 g
Total Fat: 12 g
Sodium: 159 mg
Phosphorus: 64 mg
Potassium: 368 mg
Servings per recipe: 6
Serving size: 1 cup of soup and 1/6th of the croutons