Soup is a great way to use up vegetables that are not as fresh. You can serve this soup hot or chilled and it’s easy to freeze in individual portions for ready-to-go lunches.
Roasted Red Pepper Soup:
5
large roasted red peppers (10 oz jar)
5 cups
water
2
small chopped yellow onions
5
cloves garlic
1 tbsp
olive oil
1/2 cup
fresh basil
1/2 tsp
ground pepper
1/4 tsp
hot sauce
Garlic Croutons:
2
thick slices of bread
4 tbsp
olive oil
2
cloves garlic (minced)
Start by preparing the garlic croutons
Trim crusts from bread and cube.
In a mixing bowl, toss garlic, oil and bread.
Spread on a baking sheet and cook at 400˚F for approximately 10 minutes or until golden brown, and set aside.
For the soup, start by saute onions and garlic in olive oil until soft and aromatic.
Combine peppers, onions, garlic, and seasonings in blender.
Slowly add water to vegetable puree until desired consistency.
Chill before serving, or can be heated and served hot.
Servings per recipe: 6
Serving size: 1 cup of soup and 1/6th of the croutons
1 vegetable
1 starch
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
I would love to try your roasted red pepper soup with garlic, however, I cannot figure out how the find the single serving quantity anywhere, same with other items.
Delicious! I must not have added enough water as I only had enough soup for 3 cups at most.
Nice to hear, thanks Betty!
Make up the full quantity and divide into serving portions and freeze. Use sealable plastic bags.