Roasted Red Pepper Soup

Roasted Red Pepper Soup
Makes:
3 servings, 3/4 cup each
Prep Time:
10
minutes
Total Time:
15
minutes
Vegetarian
On chilly days, enjoy comforting flavor with a veggie soup featuring the creamy combo of pureed roasted red peppers and evaporated milk.

In this recipe:


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Ingredients:

  • 1 jar (12 oz.) roasted red peppers, drained
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3 tablespoons light sour cream
  • Ground black pepper to taste
  • Fresh basil (optional)

Directions:

PLACE roasted red peppers in food processor or blender container. Process until smooth.

HEAT pureed red peppers and evaporated milk in medium saucepan over medium heat until very hot and steamy. Do not boil. Remove from heat. Whisk in sour cream until well blended. Season to taste with black pepper. Garnish with basil.

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Nutrition Facts

Serving Size: 1/3 of recipe

Servings Per Recipe:

  • Calories: 230
  • Calories from Fat: 35
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 1020mg (43% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 12g
  • Protein: 12g
  • Vitamin A: 40% of DV
  • Vitamin C: 10% of DV
  • Calcium: 35% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Roasted Red Pepper Soup

Ingredients

  • 1 jar (12 oz.) roasted red peppers, drained
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3 tablespoons light sour cream
  • Ground black pepper to taste
  • Fresh basil (optional)

 

Directions

PLACE roasted red peppers in food processor or blender container. Process until smooth.

HEAT pureed red peppers and evaporated milk in medium saucepan over medium heat until very hot and steamy. Do not boil. Remove from heat. Whisk in sour cream until well blended. Season to taste with black pepper. Garnish with basil.

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