Roasted Red Pepper Soup
- 4 large red bell peppers, roasted seeds removed
- 1 tsp olive oil
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 2 garlic cloves, chopped
- 1 tsp herbs de provence
- 1/4 cup fresh parsley, chopped
- 3 cups fat free chicken broth (or vegetable stock)
- 1 medium russet potato, peeled and chopped
- 1/4 cup dry white wine
- Salt and freshly ground black pepper
- 2 tbsp fat free sour cream
- 1/4 cup Parmigiano Reggiano cheese
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot (1)
- Herbs de provence (1 tsp)
- Onion (1)
- Parsley, fresh (1/4 cup)
- Red bell peppers, large (4)
- Russet potato, medium (1)
- Canned Goods
Chicken broth, fat free (3 cups)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil (1 tsp)
- Salt and freshly ground black pepper (1)
- Dairy
- Parmigiano reggiano cheese (1/4 cup)
- Sour cream, fat free (2 tbsp)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published October 11, 2009 (3 years ago).
38 people saved this recipe.
