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Roasted Red Pepper Soup
Source: dLife

Enjoy the taste of roasted red peppers in this delectable soup.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 87.5
Total Carbs 5.1 g
Dietary Fiber 0.9 g
Sugars 2.7 g
Total Fat 5.8 g
Saturated Fat 0.9 g
Unsaturated Fat 0.6 g
Potassium 37.3 mg
Protein 3.2 g
Sodium 197.6 mg
Dietary Exchanges
1 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  medium onions
4 each  medium garlic cloves
2 tbsp  olive oil
7 oz  roasted red peppers with brine
3 cup  low fat unsalted chicken broth
0 1/4 cup  tomato juice
1 pinch  black pepper
0 1/2 each  medium lemons
6 each  parsley sprigs
  1. Heat the oil over medium heat in a small skillet.
  2. Add onion, garlic and sauté for 5 minutes (make sure the onion does not turn brown).
  3. Blend together the garlic onion mixture and the roasted red peppers until processed completely.
  4. Boil chicken broth over a high heat.
  5. Bring the heat to a medium boil and then add the roasted red pepper puree. Stir until smooth.
  6. Add in the tomato juice and let it boil for 10 minutes.
  7. Add pepper.
  8. Pour soup into soup bowls and add 2 slices of lemon per bowl and place parsley in the center. Finish with a fresh grind of black pepper.

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