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 dish is perfect for those seeking a vegetarian and gluten-free option that doesn't compromise on taste. With just 25 minutes of preparation, you can whip up a comforting bowl of soup that serves three, making it an ideal choice for a cozy dinner or a light starter for your next gathering.

The star of this recipe is the roasted red bell peppers, which lend a naturally sweet and smoky flavor to the soup. Combined with the aromatic notes of garlic and onion, and the fresh essence of basil, each spoonful is a celebration of wholesome ingredients. The addition of Yoplait® All Natural Fat Free plain yogurt adds a creamy texture without the extra calories, making this soup not only delicious but also a guilt-free indulgence.

Whether you're enjoying it as a warm snack, a refreshing antipasti, or a starter to a larger meal, this soup is sure to impress. With only 124 calories per serving, you can savor every bite while staying mindful of your health. Garnish with a sprinkle of fresh basil and a dash of black pepper for an extra touch of elegance. Dive into this delightful recipe and let the flavors transport you to a sunny Mediterranean kitchen!

Ingredients

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

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%