Red Bell Pepper Soup

Popular soup that goes great with Italian cuisine. Lower Fat version.

• Ready In: 1 hr
• Serves: 5
• Yields: 1 CUP

Ingredients

• 2  tablespoons margarine
• 4  red bell peppers, chopped
• 1  onion, chopped
• 4  garlic cloves, minced
• 1 (14 1/2ounce) can chicken broth
• 1 (14 1/2ounce) can low sodium chicken broth
• 1⁄2 cup half-and-half
• 1⁄2 teaspoon ground black pepper

Directions

1. Melt margarine in 4 quart or larger pot.
2. Saute on medium heat red bell pepper, onion, and garlic for 10 minutes. The red pepper should be tender.
3. Add Chicken broth and stir. Reduce heat to low and simmer for 30 minutes.
4. Puree mixture in a blender.
5. Strain the soup with a strainer.
6. Return soup to pot and add half and half and black pepper. Cook over low heat for 10 minutes.