Prep:10 min.
Cook:40 min.This recipe serves:  6    
Preparation time: 10 minutes

 

Ingredients

5 Roasted Red Peppers (see recipe)

1/2 tablespoon olive oil

1/3 cup finely chopped carrots

1/3 cup finely chopped celery

1 large onion, chopped

salt to taste

freshly ground black pepper

1 small Russet potato

1 bay leaf

about one-quart vegetable stock

fresh basil leaves

 

Nutrition Facts

Serving Size about 1 1/2 cups
 

Amount Per Serving
Calories 76

Total Fat 2 g

Saturated Fat 0 g

Protein 3 g

Total Carbohydrate 15 g

Dietary Fiber 3 g

Sodium 775 mg

 

Percent Calories from Fat 20%

Percent Calories from Protein 14%

Percent Calories from Carbohydrate 66%

 

Cooking Instructions

1. Make the Roasted Red Peppers.

 

2. Heat the olive oil in a saucepan over low heat. Add the carrots, celery and onions, season lightly with salt and pepper, and cook for ten minutes.

 

3. Peel and slice the potato and add it to the pot. Add the bay leaf and stock and bring to a boil quickly over high heat.

 

4. Lower the heat and simmer until the vegetables are completely tender about 15 minutes.

 

5. Add the roasted red peppers and simmer ten minutes more.

 

6. Remove the bay leaf and puree in a blender. Adjust the salt and pepper to taste.

 

7. Chop the basil at the last minute to prevent discoloration. Serve the soup in warm bowls and sprinkle with chopped basil.

Roast the peppers in advance or substitute a quality jarred roasted pepper like Divina Roasted Sweet Peppers.

Place a piece of Basic Bruschetta in each soup bowl.

Ladle the soup over the bruschetta.