Roasted Red Pepper Soup

 Roasted Red Pepper Soup....

Ingredients

* Five whole roasted red bell peppers (OR one jar, weighing around 15 ounces and being drained)*

* 1 can of tomato sauce, 15 ounces

* three water cups

* 3 cups of milk (I used fat free half & half)

* one teaspoon of onion powder

* 1 tablespoon of garlic, minced

* 1 salt shakerful - (or to taste)

* 1/4 teaspoon of black pepper, ground (or to taste)

* 2/3 cup finely grated parmesan cheese

Instructions

1. A large soup pot should be filled with roasted peppers, tomato sauce, and water. Stir the ingredients over medium-high heat until the mixture boils, then lower the heat to medium-low and turn off the stove. Blend or process the ingredients in a food processor after transfer. Return the mixture to the pot.

2. Stir together the cheese, milk, onion powder, garlic, salt, and pepper in the pot. Cook over medium-low heat for 15 to 20 minutes or until hot, fragrant, and cheese is melted. If preferred, garnish with more parmesan cheese and fresh basil.

Notes

*Click [url:1]here[/url] for a lesson on how to make your own roasted red peppers.

Nutrition

Sodium: 933 mg, Potassium: 604 mg, Fiber: 3 g, Sugar: 16 g, Vitamin A: 5100 IU, Vitamin C: 191 mg, Calcium: 419 mg, Iron: 1 mg. Calories: 239 kcal, Carbohydrates: 21 g, Protein: 14 g, Fat: 11 g, Saturated Fat: 6 g, Cholesterol: 33 mg, Sodium: 933 mg, Potassium: