Roasted Red Pepper Soup Weight Watcher Core Friendly Recipes

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

Steps:

• Heat the olive oil in a skillet or saucepan on medium high heat.
• Add the onions and cook about 8 minutes or until completely soft and cooked through.
• Add the red pepper and cook until warm then add the balsamic vinegar and let simmer for 1 minute.
• Remove the pan from the cooktop and allow it to cool for 5 minutes.
• While the onions and peppers are cooling, mix the milk, tomato paste and chili sauce in a separate bowl and whisk until well combined. Set aside.
• Pour the red pepper onion mixture into a blender or food processor and blend until completely smooth.
• Pour the red pepper mixture back into the pan and heat until warm.
• Slowly pour the milk mixture into the pan and whisk until completely blended.
• Bring to a simmer and cook for 2 minutes. remove from heat, cool slightly and serve!

Steps:

• Preheat grill to medium high heat. Core peppers and cut along the seams so that you have 4 slices. Cook peppers for 15 - 20 minutes, turning occasionally, or until charred on all sides. Cool, peel and slice.
• In a large saucepan, sprayed with cooking spray, add the oil and cook onions, carrots, garlic and basil for 5 minutes or until onions are browned. Stir in stock, sweet potatoes and peppers. Bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes or until potatoes are tender. Cool slightly.
• In (small) batches, puree soup in a blender or food processor. Return to saucepan. Stir in salt and pepper.
• Serve with garnish.
• Note: When preparing the peppers, I have a large bowl and plate sitting beside my bbq. Once each pepper slice is charred, I remove it to the bowl and cover the bowl with the plate, then continue cooking. By covering the bowl with a plate, this steams the pepper, making it easier to remove the skin. The peppers will take any where from 15 to 25 minutes to char.