Prep Time
20 Mins
Cook Time
30 Mins
Yield
4 servings (Serving size: 1 & 1/4 cup)

Soup recipe from Denver Post food section (Jan. 02, 2013). 161 calories per serving, 10 g fat, 14 g protein

How to Make It

Step 1

Heat olive oil in a 4-quart saucepan over medium high heat. Add onion and cook, stirring frequently, 3 to 5 minutes or until tender. Add carrots, roasted red peppers, garlic, chicken broth and seasonings. Bring to a boil; reduce heat and simmer, uncovered, 25 to 30 minutes.

Step 2

Remove from heat. Carefully use an immersion blender to purée soup. Return soup purée to saucepan; add cheese.

Step 3

Cook over low heat, stirring frequently, until cheese is melted.

Step 4

Cooking tip: An immersion blender is a cool little handheld stick with a rotary blade on the end to purée soup right in the pot. They're fairly inexpensive, but you can use a blender if you prefer. Just be sure to allow the soup to cool slightly and vent the top before puréeing to avoid splatters on the ceiling.

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