Soup with Roasted Red Pepper and Ricotta

Soup with Roasted Red Pepper and Ricotta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups unsalted chicken stock

  • 1

    cup part-skim ricotta cheese

  • ½

    cup half-and-half

  • ½

    teaspoon freshly ground black pepper

  • 1

    (16-ounce) jar roasted red bell peppers, rinsed and drained

  • 1

    garlic clove

  • 1

    tablespoon fresh lemon juice

  • ½

    teaspoon kosher salt

  • 1

    tablespoon chopped fresh chives

Directions

1. Combine first 6 ingredients in a blender; process 1 minute or until smooth. 2. Pour mixture into a large saucepan over medium heat; bring to a simmer. Stir in lemon juice and salt. Divide soup among 4 bowls; top evenly with chives.


Nutrition

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