Roasted Red Pepper Soup

30 min

4 servings

For added elegance, drizzle with a cooling dollop of yogurt, or sour cream.

Ingredients

  • 2 tbsp olive oil
  • 2 cups diced onion
  • 4 garlic cloves, crushed
  • 2 jars (12 oz/340 ml) roasted red peppers, drained and coarsely diced
  • 1⁄2 tsp BBQ Sauce Mix
  • 4 cups Vegetable Broth, or your choice of broth
  • 1 1⁄2 tsp Vegetable Broth Mix
  • 1 cup boiling water
  • 2 tbsp sherry
  • Sea Salt, to taste
  • yogurt or sour cream, to garnish - optional

Preparation

  • In Multipurpose Pot - 8 cup, heat olive oil over medium-high heat.
  • Add diced onion and garlic and sauté until onions are softened.
  • Add roasted red peppers, Seasoning and cook for 3 minutes.
  • Add Bouillon and sherry, bring to a simmer for 5 minutes.
  • Puree soup in blender in batches, returning to saucepan. Heat and serve.

Nutritional Information

Per serving: Calories 350, Fat 8 g (Saturated 1 g, 0 0 g), Cholesterol 0 mg, Sodium 750 mg, Carbohydrate 59 g (Fiber 10 g, Sugars 8 g), Protein 9 g.