Serving Size: 1 cup
3 cups vegetable stock
3 cups red bell peppers, roasted
1 cup yellow onions, sliced
1 tablespoons garlic, chopped
¼ cup basil, chopped
1 tablespoon fresh thyme, chopped
¾ teaspoon sea salt
½ teaspoon black pepper
In a pot sauté sliced onions, and chopped garlic until soft. Add vegetable stock and roasted bell peppers. Bring to a boil, reduce to a simmer. Add salt and pepper, and herbs. Fill blender half full, and blend until smooth. Repeat blending until all soup is blended. Reheat soup and serve hot.
Per serving: 59 calories, 1 grams fat, 2 grams protein, 4 grams carbohydrates, 1 grams dietary fiber.
Red Pepper Bisque