Low Fat Soup Recipes
Roasted Yellow Pepper Soup With Basil Cream Recipe
This Roasted Yellow Pepper Soup With Basil Cream Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Roasted Yellow Pepper Soup With Basil Cream Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Roasted Yellow Pepper Soup With Basil Cream Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
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Roasted Yellow Pepper Soup With Basil Cream Recipe
Roasted Yellow Pepper Soup With Basil Cream Recipe
Ingredients:
3 large heads garlic
2 tbsp water, plus
2 3/4 cup water
6 large yellow bell peppers
3 medium onions, sliced
1 tbsp olive oil
salt & freshly ground black pepper, to taste
basil cream, see recipe
Instructions:
1. Preheat oven to 400°F. Lightly oil 2 baking sheets with sides, or coat
them with nonstick spray.
2. Full papery husks off garlic. Slice the tip off each head to expose
cloves. Place on a square of aluminum foil and sprinkle with 2 tablespoons
water. Pinch edges of foil together to seal.
3. Stem, halve and seed bell peppers. Arrange cut-side down, along with
garlic packet, on 1 prepared baking sheet. On the other, toss onions with
oil and spread evenly over baking sheet.
4. In upper third of oven, roast bell peppers and garlic for 30 to 45
minutes, or until pepper skins blacken and garlic is tender. In lower third
of oven, roast onions for 25 to 30 minutes, stirring occasionally, or
until golden. Let cool.
5. Remove skins from bell peppers and squeeze garlic flesh from skins. In a
blender or food processor, puree bell peppers, onions and garlic until
smooth. (Add some of the remaining 2 3/4 cups water if necessary.) Strain
through a fine sieve into a large saucepan. Add remaining water and bring
to a simmer over low heat. Season with salt and pepper. (The soup will
keep, covered, in the refrigerator for up to 2 days. Reheat before
serving.)
6. Ladle into warmed soup bowls; swirl with basil cream. Serve immediately.
MAKES ABOUT 5 CUPS, FOR 4 FIRST-COURSE SERVINGS.
205 calories per serving; 7 grams protein; 7 grams fat (0.9 gram saturated
fat); 34 grams carbohydrate; 35 mg sodium; 0 mg cholesterol; 4 grams fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 4
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This Roasted Yellow Pepper Soup With Basil Cream Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Roasted Yellow Pepper Soup With Basil Cream Recipe, or any of our other low fat recipes, please let us know. |
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