Roasted Red Pepper Soup

Ingredients

  • 1/2 T oil
  • 1/2 c onion chopped
  • 1/2 c carrots sliced
  • 1 garlic
  • 1.5 c chicken broth
  • 12 oz roasted red pepper drained = 7.8 oz weight when drained
  • 1 T flour
  • 1 t sugar
  • 1/8 t salt
  • 1/8 t pepper
  • 1/8 t dried basil
  • 1/3 c sour cream

Directions

Saute onions carrots and garlic in oil for 3 to 5 mins. Add 1/2 c of broth. Cover and simmer 10 mins until vegetables tender.

Blend onions with peppers until smooth. 

Mix flour with 1/4 c broth and stir in.

Add all except sour cream and bring to boil for 1 min.

Remove from heat and stir in sour cream

Notes

.2 servings.
Cals per serving = 25 + 17 + 13 + 12 + 75 + 34 = 176

© Lisa Miner 2017