Roasted Sweet Red Pepper Soup

Vegetarian
Gluten Free
Health score
5%
Roasted Sweet Red Pepper Soup
25 min.
3
124kcal

Suggestions


Welcome to a delightful culinary experience with our Roasted Sweet Red Pepper Soup! This vibrant and flavorful soup is not only a feast for the eyes but also a nourishing option for those seeking a vegetarian and gluten-free meal. Perfectly suited for any occasion, whether as a starter, a light snack, or a comforting antipasto, this soup is sure to impress your family and friends.

In just 25 minutes, you can whip up a bowl of this deliciousness that boasts only 124 calories per serving. The combination of sweet roasted red peppers, aromatic garlic, and fresh basil creates a symphony of flavors that will tantalize your taste buds. The addition of creamy yogurt adds a luscious texture, making each spoonful a comforting delight.

Imagine enjoying a warm bowl of this soup on a chilly evening or serving it at your next gathering as a sophisticated starter. Its vibrant color and rich taste will not only satisfy your hunger but also elevate your dining experience. So, gather your ingredients and get ready to indulge in a bowl of pure comfort with our Roasted Sweet Red Pepper Soup!

Ingredients

  • tablespoon canola oil 
  • small onion chopped
  • clove garlic chopped
  • 2.5 cups chicken broth (from 32-oz carton)
  • oz roasted peppers red drained
  • 1.5 teaspoons sugar 
  • 0.5 teaspoon sea salt 
  • 0.3 teaspoon pepper 
  • tablespoons basil dried fresh chopped
  • 0.8 cup yogurt plain fat free yoplait® (from 2-lb container)

Equipment

  • sauce pan
  • blender

Directions

  1. In 3-quart saucepan, heat oil over medium heat until hot. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until tender.
  2. Add broth, roasted peppers, sugar, salt and pepper. Cook uncovered 10 minutes over medium heat, stirring occasionally.
  3. Remove from heat.
  4. In blender, place half the mixture with half the basil. Cover; puree until smooth. Repeat. Return to saucepan; stir in yogurt, and heat over low heat just until hot (do not boil).
  5. Garnish with additional fresh basil and fresh ground black pepper, if desired.

Nutrition Facts

Calories124kcal
Protein19.08%
Fat38.06%
Carbs42.86%

Properties

Glycemic Index
53.03
Glycemic Load
1.99
Inflammation Score
-6
Nutrition Score
12.952173937922%

Flavonoids

Isorhamnetin
1.17mg
Kaempferol
0.15mg
Myricetin
0.02mg
Quercetin
4.75mg

Nutrients percent of daily need

Calories:124.37kcal
6.22%
Fat:5.54g
8.52%
Saturated Fat:0.54g
3.38%
Carbohydrates:14.03g
4.68%
Net Carbohydrates:11.77g
4.28%
Sugar:8.59g
9.54%
Cholesterol:5.14mg
1.71%
Sodium:2070.05mg
90%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.24g
12.49%
Vitamin K:49.55µg
47.19%
Vitamin C:33.37mg
40.45%
Manganese:0.53mg
26.47%
Calcium:224.75mg
22.48%
Vitamin B2:0.32mg
18.75%
Iron:3.2mg
17.79%
Phosphorus:133.09mg
13.31%
Potassium:398.56mg
11.39%
Vitamin B6:0.23mg
11.34%
Magnesium:42.71mg
10.68%
Copper:0.2mg
9.77%
Fiber:2.26g
9.04%
Vitamin E:1.19mg
7.92%
Folate:30.69µg
7.67%
Vitamin A:373.49IU
7.47%
Zinc:1.09mg
7.29%
Vitamin B12:0.41µg
6.88%
Vitamin B1:0.1mg
6.81%
Vitamin B3:1.04mg
5.18%
Selenium:3.55µg
5.07%
Vitamin B5:0.49mg
4.95%