CE Roasted Red Pepper Soup with Shrimp

By á-32

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

Details

Servings 1
Adapted from cleaneatingmag.com

Preparation

Step 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.

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.

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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