Roasted red-pepper soup from the pantry versi
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Roasted red peppers -- |
| Drained and chopped | ||
| 1 | tablespoon | Olive oil |
| 1 | small | Onion -- chopped |
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | cups | Fat-free chicken stock |
Directions
Heat oil. Saute onions. Cook about 5 to 10 minutes until soft, but not brown. Add jar of peppers, and the ground pepper. Cook about 5 more minutes. Add stock. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Allow to cool about 5 minutes. Puree. (Half at a time if using blender.) Strain. Return to pot and heat to serving temp.
[60⅖ cal 3½ g fat -- 5%]
Recipe By : Prevention Feb 1996
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