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 = 45What's this? |
Roasted Red Pepper Soup
Servings = 4 | Serving size =about 1 1/2 cups
This recipe can be multiplied by 2.
This recipe keeps well for about 48 hours in the refrigerator.
Serve with Caesar Salad
| 2 large | red bell peppers |
| 1 tsp | olive oil |
| 1 small | red onion (diced) |
| 2 cloves | garlic (each sliced in half) |
| 1 large | rib celery (diced) |
| 1/2 cup | red lentils |
| 1/2 tsp | salt |
| fresh ground black pepper | |
| 1/2 tsp | dried thyme |
| 6 cups | water |
| 4 ounces | semi-soft goat cheese |
| 4 | 2-ounce whole wheat or gluten-free rolls |
Preheat the oven to broil.
Place the peppers in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow them to cool.
After the peppers are cooled peel them and then seed and mince.
Place a large sauce pan over medium heat and add the olive oil. Add the red onion and garlic and cook, stirring frequently, for about 3 minutes.
Add the celery and cook for about 3 minutes. Add the roasted red peppers, lentils, salt, pepper, thyme and water. Reduce the heat until the water is simmering.
Cook for 30 minutes. Remove from the heat and add half of the goat cheese. Let the soup cool for about 10 minutes, stirring occasionally to help the goat cheese melt.
Using a blender or stick blender puree until smooth. Serve hot with a whole wheat roll and a half an ounce of goat cheese per serving.
Nutrition Facts
Serving size: 1 1/2 cups | Servings 4
Calories 373 | Calories from Fat 92
Amount Per Serving (% Daily Value)
Total Fat 10g (16%) | Saturated Fat 5g (24%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 13 mg (4 %) | Sodium 683 mg (28 %)
Total Carbohydrates 56g (19%) | Sugars 13g
Dietary Fiber 15g (61%) | Protein 18g
Vitamin A 95% | Vitamin C 305 % | Calcium 14% | Iron 25%
Vitamin K 17 mcg | Potassium 779 mg | Magnesium 104 mg
"Good manners: The noise you don’t make when you’re eating soup."
-Bennet Cerf, Author
The refrigerator light goes on...
You can use bottled roasted red peppers for this recipe. I have taken the time to see how a large red pepper compares to the bottled. The flavor is really close -- especially in a soup like this one. A large red pepper roasted, peeled and seeded is about 6 ounces. The jars of red peppers that I purchase are about 12 ounces so each jar has about two red peppers in it.
Most of them are packed in water with minimal salt but look carefully because some will have more salt and others are packed in oil.
