Roasted Red Pepper Soup

Roasted Red Pepper Soup

Prep: 10 minutes
Cook: 3 minutes • Makes: 8 (3/4 cup) servings

2 Tbsp. plus 1 tsp. Pompeian® Extra Virgin Olive Oil
2 medium carrots, each cut lengthwise in half then into 2-inch pieces
2 garlic cloves, minced
2 jars (12 ounces each) roasted red peppers, drained and coarsely chopped
1 pinch Spice Hunter® Smoked Paprika
3 cans (14.5 ounces each) Weis Quality Less Sodium Chicken Broth
1/2 cup Weis Quality Half & Half
1/4 tsp. salt
2 tsp. Weis Quality Balsamic Vinegar
8 tsp. Weis Quality Grated Parmesan Cheese
Chopped fresh chives for garnish (optional)

1. In large saucepan, heat 1 tablespoon oil over medium-high heat. Add carrots and cook 5 minutes, stirring occasionally. Stir in garlic and cook 15 seconds, stirring constantly. Stir in peppers and smoked paprika, and cook 3 minutes, stirring occasionally.

2. Add broth and heat to boiling over high heat. Reduce heat to a simmer and cook 15 minutes, stirring occasionally. Stir in half and half and salt, and cook 3 minutes. Remove saucepan from heat. Using blender or stick blender, purée soup.

3. To serve, ladle soup into cups. Place 1/2 teaspoon oil and 1/4 teaspoon vinegar in drops on each soup; top each with 1 teaspoon cheese. Garnish with chives, if desired.

Approximate nutritional values per serving:
93 Calories, 6g Fat (2g Saturated), 7mg Cholesterol, 648mg Sodium,
9g Carbohydrates, 0g Fiber, 2g Sugars, 3g Protein

Dietitian Tips:

If using a blender to purée soup, purée soup in batches.

Use a squeeze bottle to place drops of olive oil and vinegar onto soup.