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Roasted Red Pepper Soup


* Servings: 4

* You can use jarred roasted peppers instead of roasting yourself.

* Add goat cheese crumbles to top when serving

* Use Greek yogurt in place of the sour cream to make the soup a little lighter

* Can broil the peppers instead of grilling

* Add chicken and black beans for extra protein

* Freezes well

* Add red pepper flakes for extra "kick"

* Substitute basil for the parsley

* Add 1 tablespoon of half & half for extra creaminess

* Use chicken broth or white grape juice in place of white wine


4 large red bell peppers, roasted seeds removed
1 tsp olive oil
1 onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 tsp herbs de provence
1/4 cup fresh parsley, chopped
3 cups fat free chicken broth (or vegetable stock)
1 medium russet potato, peeled and chopped
1/4 cup dry white wine
Salt and freshly ground black pepper
2 tbsp fat free sour cream
1/4 cup Parmigiano Reggiano cheese



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