Roasted Orange-and-Bell Pepper Soup
Tip: Make up to two days ahead; cover and chill. Reheat over low heat.
Recipe by Cooking Light November 1996
Credit: HOWARD L. PUCKETT
118 calories; calories from fat 30%; fat 3.9g; saturated fat 0.8g; mono fat 1.1g; poly fat 0.8g; protein 3.9g; carbohydrates 16.4g; fiber 2.4g; cholesterol 2mg; iron 1.1mg; sodium 270mg; calcium 96mg.