Soupy Sundays - Roasted Red Pepper Soup

Soupy Sunday was Saturday last week because of a Birthday Celebration for my dad on Sunday night. But I still wanted to make this soup that my friend Nancy gave me the recipe for, you see she claimed it was her favourite and I just had to make it.

Well she was right, Brent and I just loved it. It was so flavourful. It's a winner! Thanks Nancy.

Roasted Red Pepper Soup (from Nancy’s Kitchen)

3 Tbsp butter

2 medium onions

4 cloves chopped garlic

3 carrots, chopped

3 potatoes, peeled and chopped

4 cups of chicken broth

Roasted Red Peppers – 375 ml jar, cleaned and cut

2 cups 1% milk

Salt and Pepper to taste

Melt butter on medium high in large stock pot, add onions and garlic, stir and cook until translucent. Add carrots and cook for about 5 minutes. Add potatoes, cut up roasted red pepper and chicken broth, bring to a boil and then simmer until potatoes are cooked through (about 20 minutes).

Puree the mixture using a hand blender until smooth. Add salt and pepper to taste.  Add 2 cups of milk and mix together and bring soup back up to warm temperature.

Serves about 6

Nutritional Information:
251 calories

40g carbs

7g fat

 8g protein

 3g fibre