A pretty, silky-smooth soup
| 1 | tablespoon butter |
| 4 | red bell peppers, chopped |
| 1 | onion, chopped |
| 4 | cloves garlic, minced |
| 24 | oz. chicken broth |
| 1/2 | cup yogurt, non-fat plain* |
| 1/8 | teaspoon black pepper, ground |
- Melt butter in a large saucepan over medium heat. Add red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes or until tender.
- Pour in the chicken broth, stirring well. Reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
- Pour the soup through a strainer and return the liquid to the sauce pan over medium low heat. Stir in ground pepper and heat through, 5 to 10 minutes. Just before serving add yogurt and heat very gently.
- *you can substitute ½ cup of heavy cream for the yogurt but it adds a lot more fat. Add the cream with the black pepper and heat through.
Vegetables, Soup
| Nutrition Facts | ||||||
Serving Size 353.8g |
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Amount Per Serving |
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Calories 119 Calories from Fat
42 |
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% Daily Value* |
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Total Fat
4.7g 7%
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Saturated Fat
2.0g 10%
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Cholesterol
9mg 3%
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Sodium
587mg 24%
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Total Carbohydrates
13.7g 5%
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Dietary Fiber
2.8g 11%
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Sugars
8.3g |
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Protein
6.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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