Roasted Red Pepper and Cream

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Roasted Red Pepper and Cream
Photo: Randy Mayor; Styling: Lindsey Lower
Serves 8 (serving size: 1 tablespoon puree and 1 tablespoon sour cream)


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1/2 cup bottled roasted red bell peppers
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cumin
1 garlic clove
1/2 cup light sour cream
Freshly ground black pepper


Place red bell peppers, olive oil, cumin, and garlic clove in a food processor; process until smooth. Drizzle 1 tablespoon puree over soup in each bowl; top each with 1 tablespoon light sour cream and freshly ground black pepper.

Created date

July 2014

Nutritional Information

Calories 34
Fat 2.7 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 30 mg
Calcium 0.0 mg