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Roasted Red Pepper and Ricotta Soup

Photo: Jennifer Causey Styling: Lindsey Lower

Yield

Serves 4 (serving size: about 1 1/2 cups)

To make your satisfying supper hit the table even faster, go ahead and prep this creamy soup through step 1 in the morning. Then, all that's left to do is heat the soup and throw together a salad.

Ingredients

  • 2 1/2 cups unsalted chicken stock
  • 1 cup part-skim ricotta cheese
  • 1/2 cup half-and-half
  • 1/2 teaspoon freshly ground black pepper
  • 1 (16-ounce) jar roasted red bell peppers, rinsed and drained
  • 1 garlic clove
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped fresh chives

Nutrition Information

  • calories 184
  • fat 8.4 g
  • satfat 5.2 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 11 g
  • carbohydrate 14 g
  • fiber 4 g
  • cholesterol 30 mg
  • iron 2 mg
  • sodium 654 mg
  • calcium 297 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine first 6 ingredients in a blender; process 1 minute or until smooth.

  2. Pour mixture into a large saucepan over medium heat; bring to a simmer. Stir in lemon juice and salt. Divide soup among 4 bowls; top evenly with chives.