Creamy Red Pepper Soup
- SERVES
- 6
- COOK TIME
- 30 Min
Roasted red peppers are so easy to make, and add so much tasty texture to our recipes. Enjoy this low-fat diabetes recipe our Mr. Food Test Kitchen team developed for Creamy Red Pepper Soup for lunch or dinner.
What You'll Need
- 4 red bell peppers
- 1 cup chopped onion
- 5 cup reduced-sodium vegetable broth
- 1/4 cup fat-free half-and-half cream
What to Do
- Preheat broiler. Line broiler pan with foil. Place peppers on pan and broil 4 to 5 inches from heat, turning frequently, until skins are charred.
- Seal peppers in plastic bag. When cool, peel skin from peppers and cut in half. Discard seeds and membrane and coarsely chop peppers.
- Coat a large, deep skillet with cooking spray. Over medium-high heat, cook onion until tender. Stir in roasted peppers and broth and bring to a boil. Reduce heat to low and simmer until peppers become tender, about 10 minutes.
- Remove skillet from heat and cool about 5 minutes. Transfer soup in batches to food processor or blender and process until smooth. Return soup to skillet, stir in cream, and heat slowly just until heated through.