Roasted Red Pepper and Potato Soup

A savory, slightly sweet soup without tomatoes or dairy. Servings: 4 Prep time: 10 minutes Cook time: 30 minutes Estimated nutrition per serving: 120–170 calories | 3–5 g protein Digestive note: Peppers can aggravate reflux or indigestion for some people. If that happens to you, choose the zucchini soup instead.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F.

Step 2

Cut the peppers in half and remove the seeds.

Step 3

Roast cut-side down for about 20 minutes, until softened and the skins blister.

Step 4

Let them cool enough to handle, then peel off the skins.

Step 5

Place the peppers, potato, broth, and basil in a pot.

Step 6

Simmer for 10–15 minutes, until the potato is tender.

Step 7

Blend until smooth.