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Red Pepper Bisque

Yield Makes 4 servings

Ingredients

  • 1 jar (12 oz.) canned red peppers
  • 1 can (14 1/2 oz., or 1 3/4 cups) chicken broth
  • 1 onion (1/2 lb.), chopped
  • 1 russet potato (1/2 lb.), peeled and thinly sliced
  • Plain nonfat yogurt
  • Salt

Nutrition Information

  • calories 111
  • caloriesfromfat 6.5 %
  • protein 3 g
  • fat 0.8 g
  • satfat 0.3 g
  • carbohydrate 22 g
  • fiber 1.8 g
  • sodium 232 mg
  • cholesterol 1.6 mg

How to Make It

  1. Pour red peppers with juice into a 2- to 3-quart pan. Add broth, onion, and potato. Boil gently, covered, until potato begins to fall apart, about 20 minutes. Purée soup in a blender or food processor, reheat if necessary, then ladle into bowls. Add yogurt and salt to taste.