Roasted red bell peppers and basil are a tasty combination in this mere 120-calorie soup made with all natural yogurt.
Roasted Sweet Red Pepper Soup
- Prep Time 20 min
- Total 25 min
- Servings 3
- Ingredients 10
Ingredients
- 1 tablespoon olive or canola oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 jar (7 oz) roasted red bell peppers, drained
- 1 1/2 teaspoons sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh basil leaves or 2 teaspoon dried basil
- 3/4 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
Make With
Progresso Broth
Instructions
-
Step1In 3-quart saucepan, heat oil over medium heat until hot. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until tender.
-
Step2Add broth, roasted peppers, sugar, salt and pepper. Cook uncovered 10 minutes over medium heat, stirring occasionally. Remove from heat.
-
Step3In blender, place half the mixture with half the basil. Cover; puree until smooth. Repeat. Return to saucepan; stir in yogurt, and heat over low heat just until hot (do not boil). Garnish with additional fresh basil and fresh ground black pepper, if desired.
Nutrition
120
Calories
4 1/2g
Total Fat
6g
Protein
13g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 1180mg
- 49%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 8g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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