Roasted Red Pepper Soup

Nutrients per serving (1 1/2 cups soup, 4 shrimp, 2 oz baguette): Calories: 376, Total Fat: 8 g, Sat. Fat: 1.5 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 59.5 g, Fiber: 12 g, Sugars: 10 g, Protein: 16 g, Sodium: 416 mg, Cholesterol: 43 mg

Roasted Red Pepper Soup
Adapted from cleaneatingmag.com
Roasted Red Pepper Soup

PREP TIME

10

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Adapted from cleaneatingmag.com

Ingredients

  • 24

    oz jarred roasted red peppers, packed in water, drained (about 4 cups)

  • 4

    cups low-sodium chicken broth, divided

  • 1

    tsp dried oregano

  • 2

    dried bay leaves

  • 1

    15-oz BPA-free can cannellini or Great Northern beans, drained and rinsed (TRY: Eden Organic Cannellini or Great Northern Beans)

  • Olive oil cooking spray

  • 16

    large shrimp, peeled and deveined (about 8 oz)

  • 1/8

    tsp fresh ground black pepper

  • 2

    tsp olive oil

  • 1

    8-oz whole-wheat baguette, halved lengthwise

  • 1

    clove garlic, halved crosswise

  • 2

    tbsp chopped fresh basil, plus whole leaves for garnish, optional

Directions

1.In the bowl of a food processor or blender, purée red peppers and 2 cups broth until smooth. Transfer to a large saucepan and add remaining 2 cups broth, oregano, bay leaves and beans. Stir to combine, heat on medium-high and bring to a gentle boil. Decrease heat to medium-low and simmer, stirring occasionally, for 2 minutes. 2.Meanwhile, coat a large grill pan or griddle with cooking spray and heat on medium-high. Season shrimp with black pepper. Add shrimp to 1 side of pan and cook for 1 to 2 minutes per side, until opaque and cooked through. Transfer to a large plate. Meanwhile, brush oil on cut sides of baguette, dividing evenly. Place baguette oil side down in remaining half of grill pan and toast until golden-brown, about 2 minutes. Immediately rub toasted side of baguette with cut side of garlic. Cut baguette into 4 2-oz slices. 3.Remove soup from heat. Remove and discard bay leaves; stir in basil. Ladle soup into serving bowls, top with shrimp and serve with baguette, dividing evenly.

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