Tuesday, October 25, 2011

Low-Point Creamy Roasted Red Pepper Soup

Creamy and delicious -- this savory soup will soon become one of your favorites. Perfect for these chilly fall days, this soup will fill you up without filling you out! Very low-point and healthy!

Low-Point Creamy Roasted Red Pepper Soup
- 2 Tbs Land O Lakes Light Butter (with canola)
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, chopped; or 1 tsp. garlic powder
- 1/2 Tbs dried basil leaves
- 1/4 tsp. thyme
- 6 cups chicken broth
- 2, 12 oz. jars roasted red peppers preserved in water, drained
- 1 large potato, peeled and chopped
- 1/2 cup dry white wine
- 1 Tbs Splenda granulated sugar substitute
- salt and pepper to taste
- Mascarpone cheese, optional
- store-bought croutons, optional
Heat butter in a large pot over medium-high heat. Add onions, carrots, garlic, basil, and thyme. Saute until onions are translucent (about 5 minutes). Add broth, red peppers, potatoes, wine, and sugar. Bring to a boil and decrease heat. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 25 to 30 minutes. Cool soup slightly. Working in small batches, add soup to a blender and puree until all soup has been blended. Season with salt and pepper. Ladle soup into bowls and add 1 tablespoon of mascarpone in the center of each bowl along with 6 (or less) croutons, if desired. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 9 cups
Serving size - 1 cup
Points per serving - 1.4 for soup only; 2.1 for soup and 6 croutons; 3.8 for soup, croutons and mascarpone

"Nothing is too much trouble, if it turns out the way it should." - Julia Child

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