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Roasted Red Pepper Soup

Sep 10, 2014

Serves6 (serving size 6 oz)

¾ cup roasted red pepper, chopped

¾ cup Roma tomatoes, seeded and chopped

5 ¼ cups vegetable broth, low sodium

¾ cup fennel bulb, chopped

½ cup red onion, chopped

½ cup carrots, chopped

¾ tsp chipotle, canned

2 Tbsp Italian parsley, chopped

4 fl oz tomato sauce

¼ tsp fresh thyme

¼ tsp sea salt, to taste

¼ tsp black pepper, ground

Add all ingredients in soup pot. Bring to a boil. Simmer 30 minutes until vegetables are soft. Discard bay leaf. Puree. May have to add liquid if soup reduces too much.

50 calories, 0g fat, 8g carbohydrate, 3g protein, 1g fiber, 751mg sodium