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Receta Low Fat Roasted Red Pepper Soup
by Global Cookbook

Low Fat Roasted Red Pepper Soup
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  Raciónes: 4

Ingredientes

  • 2 x red bell peppers, quartered and seeds and stems removed
  • 1 lrg sweet onion, peeled and cut into half-inch wedges
  • 2 clv garlic, peeled and halved
  • 1/2 tsp dry thyme
  • 1 tsp extra virgin extra virgin olive oil
  • 1 can (13 3/4 ounce.) reduced sodium chicken broth
  • 1 can (15 1/2 ounce.) Italian style plum tomatoes with juices
  • 1 can (11 ounce.) corn kernels, liquid removed Freshly grnd black pepper, to taste
  • 1/4 c. fresh cilantro leaves or possibly coarsely minced basil leaves, optional

Direcciones

  1. Preheat oven to 400 degrees. Combine peppers, onion, garlic and olive in a large baking dish. Bake 35 to 40 min, stirring occasionally till vegetables are tender and lightly browned. Cold slightly. Add in chicken broth mix with tomatoes. Transfer to a large saucepan. Add in corn and simmer till heated through. Add in pepper to taste, ladle into bowls and, if you like, garnish with fresh cilantro or possibly basil.
  2. Makes 4 servings.