Roasted Yellow Pepper Soup

(makes 4 servings)

Weight Loss Recipes : Roasted Yellow Pepper SoupIngredients:

  • 5 yellow bell peppers, remove stem, seeds, and membranes, cut into quarters
  • 1 cup chopped onion
  • 4 chopped cloves garlic
  • 1 tsp vegetable oil (or olive oil)
  • 5¼ cups low-sodium vegetable broth (or chicken broth)
  • 1 cup chopped potato
  • ½ tsp ground cumin
  • ½ tsp freshly ground pepper
  • non-fat sour cream (optional)


  • Roast the peppers:
    • Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
    • Bake in an oven at 425 degrees F until skin is blackened and blistered (approximate 20 minutes).
    • Transfer peppers from oven and place in a paper bag.
    • Close bag and let cool approximate 10 minutes.
    • Remove and discard skins. Set aside.
  • Heat vegetable oil in a large-size saucepan and cook onion and garlic until onion is tender (approximate 3-4 minutes).
  • Stir in roasted peppers, vegetable broth, and potato. Bring to a boil then reduce heat to medium-low, covered and simmer approximate 15 minutes.
  • Cool mixture slightly then pour in a third of the pepper mixture into a food processor and process until smooth. Repeat with remaining mixture.
  • Return mixture to saucepan and heat through.
  • Serve in bowls with a dollop of non-fat sour cream (optional) garnished with chives.

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (629 g)): 172 Calories, 10 g Protein, 27 g carbohydrates, 3 g Dietary Fiber, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 103 mg sodium


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