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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 Pepper Soup with Parmesan Toast

Source: dLife

A deliciously flavored chilled soup with roasted peppers combined with onions and garlic topped with a homemade crouton.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	592.8

Total Carbs	51.6 g

Dietary Fiber	5.1 g

Sugars	12.3 g

Total Fat	32.6 g

Saturated Fat	16.9 g

Unsaturated Fat	1.3 g

Potassium	338.3 mg

Protein	26.4 g

Sodium	976.1 mg

Dietary Exchanges 32.6 Fat, 1.8 Vegetables, 0.4 Fruits, 0.1 Meat, 2.3 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

Preheat the oven to 400 F. Put the onion, garlic, and peppers in a roasting pan. Drizzle the oil over the vegetables and mix, turn the pieces of pepper skin-side up. Roast for 25-30 minutes, until slightly charred, allow to cool slightly.
Squeeze the garlic flesh out of the skins into a food processor/blender. Add the roasted vegetables, orange rind and juice, tomatoes, and water. Process until smooth.
Press the mixture through a strainer into a bowl using a champignon (if you don't have a champignon, use the bottom of a large ladle or the back of a wooden spoon). Season well and chill for 30 minutes.
Make the Parmesan toasts when you are ready to serve the soup.
Preheat the broiler to high. Tear the baguette in half lengthwise, then tear or cut it across to make four large pieces. Spread the pieces of bread with butter.
Pare most of the Parmesan into thin slices or shavings using a swivel-bladed vegetable knife or a small paring knife, then finely grate the remainder.
Arrange the sliced Parmesan on the toasts, then dredge with the grated cheese. Transfer the cheese-topped baguette pieces to a large baking sheet or broiler rack and toast under the broiler until topping is well browned.
Ladle the chilled soup into large shallow bowls and sprinkle with chopped fresh chives (optional) and plenty of freshly ground black pepper.
Serve the hot Parmesan toast with the chilled soup.