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    You are in: Home / Recipes / Low Carb-Roasted Red Pepper Soup Recipe
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    Low Carb-Roasted Red Pepper Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Snewtie's Note:

    Got this from a friend who loves it. I can't wait to try it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Optional

    Directions:

    1. 1
      Heat oil in medium saucepan over medium heat.
    2. 2
      Add celery, onions, and garlic; until vegetables are softened.
    3. 3
      Add roasted peppers and stock.
    4. 4
      bring to boil: lower heat and simmer 5 minutes.
    5. 5
      Puree soup in batches until smooth.
    6. 6
      Return to heat, and stir in cream.
    7. 7
      Add salt and pepper to taste and garnish with Parmesan.

    Ratings & Reviews:

    • on February 02, 2007

      55

      This was very good. I used fresh chopped red peppers and cooked them with the onions. I omitted the celery and used cream instead of milk. I also threw in some chives and cooked jumbo shrimp. Excellent! Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2007

      55

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    Nutritional Facts for Low Carb-Roasted Red Pepper Soup

    Serving Size: 1 (320 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 89.3
     
    Calories from Fat 39
    43%
    Total Fat 4.3 g
    6%
    Saturated Fat 1.2 g
    6%
    Cholesterol 3.8 mg
    1%
    Sodium 487.9 mg
    20%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.5 g
    18%
    Protein 4.8 g
    9%

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