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Roasted Red Pepper Soup
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- 5 U red bell peppers
- 2 tsp olive oil
- 1 U sweet onion, chopped
- 1 U carrot, peeled and chopped
- 2 U celery ribs, chopped
- 4 U garlic cloves, chopped
- 1 tsp. Italian seasoning
- 4 cups low sodium vegetable broth
- 3 cups cauliflower florets
- salt and pepper
- 1/4 cup Parmesan cheese
- 1/4 cup reduced fat cream cheese
Roast the peppers on the stove top or in the oven. To roast on the stove, place the peppers directly on the flame and flip frequently until almost black on all sides. To roast in the oven, preheat the oven to 500 degrees and place on a baking sheet. Cook until well blackened and bubbled up on all side, flipping every 4-5 minutes. Once the peppers are charred, place in a bowl and cover with plastic wrap. Let rest for 10 minutes or until skin can easily be removed. Peel off the skin, remove the seeds, and chop.
Meanwhile heat the olive oil over medium heat. Add the onions, carrots, celery, garlic, and Italian seasoning. Cook for about 10 minutes until tender and translucent.
Add the vegetable broth, roasted red peppers, cauliflower florets, salt, and pepper. Let simmer for 20 minutes or until cauliflower is completely tender.
Using an immersion blender or regular blender, carefully blend the soup until smooth. Return to stove and add the Parmesan cheese and cream cheese. Stir until fully incorporated.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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