Creamy Red Bell Pepper Soup

Preparation:  15 min. Cooking: 35 min. Total: 50 min.
Recipe photo
  • 3 tsp unsalted butter
  • 1 Lb red bell peppers , seeded and chopped
  • 1 leeks , white part only, split lengthwise, rinsed, dried and chopped
  • 3 tsp dill , minced
  • 1 Cup onions
  • 1 Quart vegetable broth
  • 1/2 Cup lowfat ricotta cheese
  • 3 tsp port wine (optional)
  • 1/8 pinch white pepper
  • 1 Cup cool herb croutons
Melt butter in a heavy non-reactive saucepan over medium low heat. Saut'e bell peppers, leek, dill and onion 6-7 minutes, stirring frequently until vegetables are softened. Add stock and simmer 20 minutes, stirring occasionally. Remove from heat and set aside 10 minutes to cool slightly. Pur'ee mixture (in batches if necessary) in a food processor or blender. Add ricotta cheese and wine to last batch processed. Season with white pepper and salt to taste. Return soup to saucepan over medium low heat, stirring frequently until hot. Do not boil. Serve with croutons.
Calories
200 Cal
Fat
7.6 g
Carbs
26 g
Protein
6.8 g
Fiber
4 g
Sugar
11 g
Cholesterol
18 mg
Sodium
1100 mg


Nutrients

Fiber     4 g
Fat     7.6 g
Sugar     11 g
Carbs     26 g
Protein     6.8 g
Calories     200 Cal

Fats

Fat, Poly     0.6 g
Fat, Mono     2.4 g
Fat, Sat     3.9 g
Fat, Trans     0 g
Fat, Percent     35 %

Vitamins

Vitamin, K     18 mcg     15 %
Vitamin, A     4600 IU     150 %
Vitamin, B12     0.1 mcg     4.6 %
Niacin     1.8 mg     11 %
Riboflavin     0.2 mg     17 %
Vitamin, C     150 mg     170 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.5 mg     29 %
Vitamin, E     2.2 mg     14 %
Panto, Acid     0.6 mg     12 %
Choline     20 mg     3.6 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     130 mcg     13 %
Phosphorus     130 mg     18 %
Magnesium     35 mg     8.2 %
Copper     0.1 mcg     12 %
Fluoride     0.1 mcg     2.5 %
Zinc     0.9 mg     8.5 %
Cholesterol     18 mg     0.3 %
Sodium     1100 mg     74 %
Selenium     8.7 mcg     16 %
Manganese     0.4 mg     5.3 %
Potassium     420 mg     9 %
Iron     1.5 mg     19 %