|Nutritional Guidelines (per serving)|
|Servings: 8 cups soup (about 6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A creamy chilled roasted red pepper soup for summer made with red bell peppers, fresh rosemary and heavy cream - it's a full and filling meal in itself alongside a side green salad. This cold red bell pepper soup can be served as a light appetizer soup or to accompany a light lunch, perhaps with some salad and a roll or some toasty garlic bread.
If you like roasted red peppers, try this vegetarian summer soup. Of course, it's also delicious hot, so there's no reason you can't cook it up and eat it right away too.
Heat oven to 400 degrees or set to broil. Slice peppers in half and remove seeds. Broil for about 20 minutes.
In a large sauce pan, cook the onion and the fresh rosemary over medium high heat. Add the peppers and vegetable broth and reduce to a simmer. Add tomato paste and allow to cook for at least 20 minutes.
Transfer soup to a blender or food processor and process until smooth.
Add remaining ingredients and stir to combine well.