It’s been soup weather here in San Francisco! Chilly and rainy (we can always use rain though)! I’m excited to be joining my buddies Cindy and Annie again, along with two other good cooks, Lisa from Shine Your Light and Celia from After Orange County for our best, heartwarming soups!
So, I’m back on Weight Watchers
after our trip to India and holiday festivities (where I did not hold back). This Healthy Roasted Red Pepper Soup is adapted from Weight Watchers “Spicy Roasted Red Pepper Soup” but I think I improved it and you can temper the spiciness. It’s still only two points without the crispy sage leaves (but how much could that be ?) and the parmesan crostini.
You could serve this to your company as a starter. We had it for a weeknight dinner with a big green salad with tomatoes topped with white beans for protein (canned, drained, rinsed and marinated in a little in lemon juice and olive oil).
Crispy Sage Garnish
- 1 - 2 tbs. olive oil extra virgin
- 6 to 8 leaves fresh sage
- 1 pinch sea salt
Heat oil in a pan.
Fry sage leaves for a few seconds on each side until crispy.
Drain on paper towels and sprinkle with sea salt (or my Sicilian Herb Sea Salt that you can make).
Healthy Roasted Red Pepper Soup
This is an easy to make, low-calorie soup. The garnish makes it a bit elegant.
- 4 red peppers halved
- 2 whole peeled garlic cloves chopped
- 1 medium onion chopped
- 2 tbs. olive oil extra virgin
- 4 cups premium low sodium chicken broth
- 1/2 - 1 tsp. Sriracha Sauce Start with 1/2 tsp. and taste. We like it spicy.
- 1/4 cup non-fat Greek yogurt Plus a few tsps. more for garnish if desired.
- 1/2 tsp. sea salt
Line a pan with olive oil and roast peppers and garlic at 425 degrees until skin is partially blackened about 10 to 15 minutes. Remove from oven and put in a covered dish.
Once cooled, peel the skin from the peppers. I mostly just try to get the blacken parts off.
Sautée chopped onion and garlic in olive oil until translucent.
Add peeled peppers to the garlic and onions. I take scissors and cut the peppers into chunks while in the pot. Less mess. Add chicken broth to the pot and bring to a boil. Then, simmer partially covered for 8 minutes.
Turn heat off and use an immersion blender to blend. Or, let cool and use a regular blender, then return to pan.
Blend in non-fat yogurt, Sriracha, and salt and raise the heat.
Serve hot with a dollop of yogurt, crispy sage leaf and cracked pepper.
Another thing I like about this soup is that if you have leftovers, a cup warmed up is great with lunch or as a healthy snack (like I had after walking Chief out in the cold, damp air).
The Splurge, Buttered Parmesan Crostini
- 1 half baguette
- 2 tbs softened lightly salted butter
- 1/4 cup grated parmesan cheese
- 1 tsp. paprika
Slice baguette diagonally and thinly spread butter on each. Sprinkle parmesan cheese and paprika.
Preheat oven to 400 degrees.
Place baguette slices on baking pan and bake for 10 minutes or so until browned and remove.
And now for:
Our Best Heartwarming Soups…
I will definitely be pinning and making what these ladies recommend!!!
After Orange County – Bread and Cabbage Soup with Sage Butter
Most Lovely Things is making Homemade Tomato Soup – Two Ways
Rough Luxe is cooking a Mexican Street Corn Chowder
Shine Your Light has made a Hearty Beef and Barley Soup
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