Red Pepper Soup

By nichc

Ingredients

• 2 cups white wine
• 1 onion, finely chopped
• 5 roasted red peppers
• 2 cups celery, chopped
• 1 tablespoon garlic, minced
• 2 plum tomatoes, chopped
• 1/4 cup tomato paste
• 2 cups fat-free chicken broth, low sodium
• 2 tablespoons dried thyme
• 1/4 teaspoon each ground white pepper and ground cumin
• dash salt

Details

Servings 12
Preparation time 5mins
Cooking time 35mins

Preparation

Step 1

1. Heat wine in a large, heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir
for 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more wine if necessary.
2. Add tomatoes, tomato paste, and broth; cover and bring to a boil. Reduce heat and simmer for 25 minutes.
3. Puree soup in a food processor or blender. Return to the pan, add seasonings, and heat through.
4. If desired, add 1 tablespoon protein powder before serving.

Per Serving (1 cup soup)
57 Calories (kcal)
trace Total Fat
(5% calories from fat)
3 g Protein
6 g Carbohydrate
0 mg Cholesterol
145 mg Sodium