Roasted Red Pepper Soup With Orange Cream


Food.com
40 mins (prep 15, cooking 25)
10 ingredients
4 servings
A fantastic way to use jarred peppers. Bon Appétit, Every-Night Cooking, February 2006

Categories:  served-hot , <-60-mins , beginner-cook , peppers , low-sat.-fat , bisques~cream-soups , soups-&-stews , brunch , low-carb , low-in... , time-to-make , holiday , low-protein , low-cholesterol , low-calorie , easy , presentation , healthy , vegetable , healthy-2 ,
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Ingredients

Nutrition

Serving Size (220.53 g)
Servings 4
Amount per Serving
Calories 80.2 Calories from Fat 43.56
% Daily Value *
Total Fat 4.84g 29.78%
Saturated Fat 0.84g 16.8%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 54.4mg 9.07%
Total Carbohydrate 6.62g 8.82%
Dietary Fiber 0.06 g 0.99%
Sugars 4.07 g %
Protein 3.82g 30.54%
Vitamin A 62.0IU% Vitamin C 15.5mg%
Calcium 10.66mg% Iron 0.46mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
sliced shallot, roasted red peppers, whipping cream, orange zest, fresh basil
 

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