Soup recipe from Denver Post food section (Jan. 02, 2013). 161 calories per serving, 10 g fat, 14 g protein
4 servings (Serving size: 1 & 1/4 cup)
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.
Remove from heat. Carefully use an immersion blender to purée soup. Return soup purée to saucepan; add cheese.
Cook over low heat, stirring frequently, until cheese is melted.
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.