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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Red Pepper Soup

Source: dLife

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

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 5.8 Fat, 0.7 Vegetables, 0.0 Fruits, 0.1 Starch,

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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Servings

Ingredients

Directions

Heat the oil over medium heat in a small skillet.
Add onion, garlic and sauté for 5 minutes (make sure the onion does not turn brown).
Blend together the garlic onion mixture and the roasted red peppers until processed completely.
Boil chicken broth over a high heat.
Bring the heat to a medium boil and then add the roasted red pepper puree. Stir until smooth.
Add in the tomato juice and let it boil for 10 minutes.
Add pepper.
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.