Posted by: JaneH 10-06-99 8:10 AM
Roasted Red Pepper Soup
Source: 1996 Annual Southern Living
4 red bell peppers, roasted
1 large onion, chopped
2 cloves garlic, minced
2 (16 oz.) cans fat-free chicken broth
3/4 cup dry sherry
2 Tbl. flour
1 Tbl. butter-flavored granules
1 (16 oz.) can whole tomatoes, drained
1 cup skim milk or 2% milk
1 (8 oz.) container light sour cream
2 Tbl. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
Combine onion, garlic and 1/4 cup broth in a saucepan; cook, stirring constantly, until tender
Stir in sherry; simmer 15 minutes.
Whisk in flour and butter granules and stir in remaining broth and tomatoes.
Simmer 15 minutes.
Stir in peppers and milk, cook 2 minutes stirring constantly.
Puree in blender.
Stir in sour cream and remaining ingredients.
Return to saucepan and heat thoroughly.
Makes 8 cups.