Roasted Red Pepper and Tomato Soup

Ah, Fall. I have such mixed feelings about the change of seasons.  Let's see... I really don't like that the days are getting shorter and cooler.  And I am not happy about the rainy days we are having right now either, even if we really need the rain after the unusually hot and dry Summer we enjoyed!  On the other hand, I do love that some of my very favorite things to eat are more readily available and more reasonably price with the onset of the Fall harvest.

One of these favorite things is red peppers!  And when they are on sale at my local market, I buy a huge bagful and always roast some almost immediately. I love them sliced up on salads, and in omelets, on burgers, and especially in home made soups.  Today I am sharing a quick and easy way to put together a lovely one... Roasted Red Pepper and Tomato Soup.

It is just a matter of roasting the peppers and then pureeing them with a can of diced tomatoes.  If you are not sure how to do this, I have included a link to a little tutorial about it in the first recipe instrucion (which also has another delicious soup recipe).  It is so easy... just takes a bit of time.  You can season  your soup with basil and oregano, or leave plain and just add some salt and pepper. As is, it is vegan but if you don't care about that, you can  make it a little fancier and even company-worthy with the addition of a sprinkle of grated parmesan cheese.  It is truly delicious!

You might enjoy this soup as a first course at dinner, or as your main course at lunch. I have even slurped a bowlful as an afternoon snack.    Yes, the best part about Fall is definitely homemade soup!

Roasted Red Pepper and Tomato Soup
Makes 4 servings, approximately 1 cup each

Ingredients:

• 3 red peppers
• 1 28-ounce can (798 ml) diced tomatoes
• salt and pepper to taste
• dashed of basil and oregano (optional)

Instructions:

1. Roast red peppers and allow to cool before removing seeds and skin.
2. Place the peppers in a large bowl along with the tomatoes.
3. Puree the veggies with immersion blender and pour into to saucean to heat.
4. Warm soup to desired temperature over MEDIUM heat on stovetop.
5. Remove to serving bowls and season.  Garnish as desired.
6. Leftover soup may be stored in refrigerator for a couple of days or frozen.

1 serving, without garnish

WW SP = 0 (vegetables are 0 SP foods so nothing to count here)

Calories 70

Saturated Fat 0g

Carbohydrates 14.1g

Fibre 3.6g

Sugars 5.1g

Protein 2.6g

I always make a few extra, for omelets, burgers, salads...  yum!

After seeding and removing the skin.

Season with salt and pepper, and a bit of dried basil and oregano if you like them.

A bit of shredded parmesan cheese adds a lot of flavor and only a few calories.

Are you a fan of roasted red peppers, too?  What is your favorite way to enjoy them?

5 Fabulous Fall Soups

There is a lovely aroma in our apartment right now… a new Fall soup on the stove… this one with kabocha squash, carrots, and cauliflower… and onions and garlic, of course! I love to make soup when the days become a bit shorter, and a bit cooler, and the local farmers are flooding our produce markets with sweet potatoes, root veggies,  and all kinds of squash.  Mmmmm.

I have a usual method that I use to make vegetable soups… and the variations are endless depending upon the veggies and spices and broth you select. You can make them gluten-free, paleo vegetarian, and even vegan if you choose the right ingredients.  They are are all delcious.

You really can’t go wrong.

I will share this new soup later, but today I want to share some other favorite Fall soups from the last couple of years.

In no particular order… just click the picture to find the recipe.

Of course there are lots more on my blog and you can find them under my Soups, Salads and Dressings  tab… If you give any of my soups a try or Pin them, I would  love to know!

And if you are looking for some other ideas for homemade soups, check out these articles too:

• How to Roast Red Bell Peppers
• How to Make Homemade Turkey (or Chicken) Broth
• How to Make Your Own Vegetable Broth

Do you like to make Fall soups, too?  What’s your favorite?

Roasted Red Pepper and Carrot Soup

Oh how I love Fall!  Even though our weather continues to be unseasonably warm and dry on the Island, local farmers are flooding the markets with fresh produce and the prices are very appealing!  Red peppers, squashes, potatoes, carrots, corn… all of the lovely and delicious foods that the word harvest brings to mind.  This Roasted Red Pepper and Carrot soup is a direct result.

I love the process of roasting red peppers… washing and drying them, and putting them on a baking sheet under the broiler element of the oven… turning them every few minutes until they are completely charred.  And then leaving them in paper bags to cool and I even like the slippery mess of removing the skins and seeds.  I wrote a post about it a couple of years ago (and a great recipe for Roasted Red Pepper Soup, too) if you are interested.

I actually prepared the peppers for this soup and left them in the fridge for a couple of days before I got around to making it.  It was all I could do to keep from using them up in omelettes and on salads and in sandwiches!  But I knew that they would mix so well with the carrots that I managed to refrain.

I didn’t add any spices or herbs to the veggies as they were cooking… I wanted the flavor of the roasted red peppers and the carrots to shine through…. and they do, very nicely, I think.
And this dish is chock full of Vitamins A and C, if that matters to you!

I used homemade turkey broth and followed my usual soup method to make up this batch of Roasted Red Pepper and Carrot Soup. You could use purchased chicken stock, or even a vegetable broth if you would like to make it vegan. Use olive oil instead of coconut oil if you prefer.  It is easy and so tasty!   I hope you’ll give it a try.

Roasted Red Pepper and Carrot Soup
Makes 7 servings, approx. 1 cup each

• 1 tsp coconut oil
• 4 cloves garlic, peeled, smashed and minced
• 3 ounces onion, chopped (about 1/3 to 1/2 cup)
• 20 ounces carrots (about 5 large, cleaned and cut into 2 inch lengths)
• 3 cups stock of choice
• 3 red bell peppers, roasted with skin and seeds removed
• Salt and pepper to season

1. Put coconut oil in large stock or soup pot on MEDIUM heat.
2. Add the garlic and onions and saute till translucent and soft, taking care not to brown them.
3. Add the carrot chunks and let cook about 5  minutes.
4. Add the stock, cover the pot with a lid, and turn up heat till the stock comes to a boil. Turn heat down to LOW and allow to simmer 45 minutes.
5. Add the roasted red peppers and any liquid from them to the pot, and heat through.
6. Remove the pot from heat and allow to cool 10 or 15 minutes.
7. Puree the soup with immersion blender till smooth.
8. Season with salt and pepper.
9. Serve warm with cream or yogurt to garnish, if desired.

Per serving.
Weight Watchers P+ = 2.
Calories 67; Protein 3g; Carbohydrate 13g; Fat 1g; Fibre 4g;

Just look how thick this is!

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What is your favorite thing about the coming of Fall?

Won't you consider sharing this recipe if you like it?  Thanks so much.

Cauliflower and Roasted Red Pepper Soup

Following along the ‘cauliflower’ theme I seem to have going this week, I decided to pair it with my favorite red vegetable… roasted red peppers.  I love them so much… they are rich in flavor and add a touch smokiness to anything I serve with them.

Do you like to do your own red peppers in our oven or barbecue? I have purchased them… in huge glass jars… the shiny roasted red peppers in the big glass jars always lure me in. I did purchase one once, but could not finish them. Alas, the last half of the jar went to waste, and I always thought they weren’t quite as tasty as the ones I do myself.

I have a post about roasting red peppers… check it out here….

And then clean a head of cauliflower and make this awesome soup!  Thick, naturally creamy and rich.  All it needs is a bit of salt and pepper to your own liking, and you have a hit on your hands.  If your family thinks they don’t like cauliflower… don’t even tell them. That is how I have The Captain loving it… shhhhh…. don’t tell.

Of course I like to use my own turkey or chicken broth too… if you like, use a vegetable broth for a vegan soup.  It’s all good.

Cauliflower and Roasted Red Pepper Soup
Makes 5 servings

• 2 tsp coconut oil
• 6 ounces chopped white onion
• 5 cloves garlic, peeled,smashed and minced
• 1 large head cauliflower
• 4 cups chicken stock.
• 4 medium red pepper, roasted

1.  Remove the leaves and large centre stem from the cauliflower.  Separate into florests, wash, and set aside.
2. Melt the coconout oil over MEDIUM heat.
3. Add the onions and garlic.  Saute until translucent, stirring occasionally, about 6 minutes.
4. Add the cauliflower and chicken stock. Bring to a boil, then reduce heat and simmer for 45 minutes until cauliflower is soft and cooked through.
5. Remove from heat, and then add roasted red peppers.
6. Purree and  then season with salt and pepper before serving.

Per serving.
Weight Watchers P+ = 3.
Calories 85; Protein 4g; Carbohydrate 14g; Fat 3g; Fibre 5g.

Getting everything into the pot…

And when it’s cooked, puree with your immersion blender.

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Roasted Red Pepper Sun Dried Tomato 'Hummus'

When the the post with a recipe for Roasted Red Pepper Sun Dried Tomato Hummus from PEACE + LOVE + LOW CARB first arrived in my inbox a few weeks ago, I knew it was something I wanted to try!

It is not truly a hummus, because there is not a chickpea to be found!  And it is more like the texture of a Babaganoush – likely because of the tahini that is in it. The flavor is more liket that Babanoush as well.   It will make a lovely dip or sandwich topping… and for dinner we enjoyed some served on roasted chicken breasts.

It fits into a variety of food plans, too…. vegan, paleo, gluten free, and it is also low fat which I know my Weight Watchers buddies will appreciate…. actually, you could leave the olive oil right out of it if you like.

I didn’t Pin the recipe, because I was afraid I would forget about it… I left it in my inbox to keep reminding me that I wanted to make it… just as soon as I found some red peppers that didn’t cost an arm and a leg!  Gosh they have been so very expensive here lately.

But, today was the day!

The Captain and I went for a nice long walk downtown this morning. I had some library books to pick up at the central branch and we circled around through Chinatown to check out the market stalls… I love wandering the Chinese grocers… no hype, no fancy displays…just great looking, fresh-off-the-truck produce for very good prices. 

Hurray for great produce buys!  I found some nice red peppers, some bananas and some limes, while The Captain chose some white onions and oranges. 

After we got home and had lour lunch out on the the balcony in the sunshine, I got to work, on this ‘hummus’… I made up only half of the recipe as given and then added a few dashes of red pepper flakes for a bit more of a taste punch.

Most of these ingredients are things that I normally have on hand.  When I want roasted red peppers, I do my own using an easy quick method for broiling them in my oven.  I have purchased roasted red peppers in a jar, and they would likely be fine in a pinch, but they just are not as tasty as doing them yourself.

I also used dried sun-dried tomatoes so I let them soak in a bit of water while I peeled and seeded the still warm, just-roasted red pepper.

Kyndra used a Vitamix blender to make her hummus. I don’t have a Vitamix. In fact I am sure that my food processor is pretty middle of the road, but it didn’t have any trouble handling the load from these ingredients.

I did my clean up and put the hummus is in the refrigerator to chill.  I have to confess, I did lick the spatula after I finished using it to scrape out every bit of goodness from the bowl of my food processor… and the hummus is delicious…



A few hours later I served it over baked chicken breasts with our dinner and it was soooooo delicious!  Very garlicky, and just the right amount of cumin. It did need a bit more salt and The Captain loved it, too.

Yeah, I know… the color!   But in spite of that, it is wonderful!

Half the recipe, as I made it, produced about 2 cups of hummus.  The Nutritional Information is as I made it.

Per 1/4 cup serving.
Weight Watchers P+ = 1.
Calories 52; Protein 2g; Carbohydrate 5g; Fat 3g; Fibre 1g.

Do you like veggie dips?  What else could you pair this with?

Carrot, Kale and Red Pepper Soup with Shredded Chicken

Sometimes I end end up with little bits of all kinds of different vegetables in the refrigerator… usually on days before I plan a big shop.  It’s fun to see what I can come up with to use these goodies…. something tasty and filling of course… but often a bit unusual.

Quite often it is a salad.  But that normally wouldn’t be The Captain’s choice for lunch and I wanted to make something that we both would really enjoy… soup it would be!

My newest soup comes compliments of the fridge crisper!  And it was delicious and full of healthful vitamins and antioxidants, too.  I added some leftover cooked chicken to round out a complete meal.  You could also shred up a can of cooked chicken breast chunks to add to this soup, too.  Turkey would also be very good.
This was our whole lunch so I divided into 2 large servings.  If you planned a soup-and-salad lunch or even soup with a roll, you could easily get 4 satisfying bowls from these ingredients.

And though I did use my immersion blender to mix the veggies and the broth together, I left lots of large chunks.  It makes a nice meal I think when there is something to CHEW!

Carrot, Kale and Red Pepper Soup with Shredded Chicken
Makes 2 large servings

• 1 tsp coconut oil
• 3 cloves garlic, peeled, smashed and minced
• 1/2 medium white onion, sliced vertically
• 4 large carrots, cut into 1 inch chunks (approx. 1 lb.)
• 1/2 red bell pepper, seeded and cut into chunks
• 1/2 bunch kale, washed and large stems removed (approx. 2 oz.)
• 1 tsp curry powder
• Dash of red pepper flakes
• 2 cups turkey, chicken or veggie broth
• 8 ounces cooked chicken, shredded
• Salt to taste 

1. Put the coconut oil into a large soup pot over MEDIUM heat.
2. Saute the onion and garlic till translucent, about 5 minutes.
3. Add the carrots, red pepper, and kale to the pot. Stir occasionally and allow to cook another 5 minutes.
4. Add the curry powder, and stir to coat the veggies.
5. Add the broth, cover the pot, and bring to boil.
6. Reduce the heat and allow soup to simmer for about 15 minutes till carrots are soft.
7. Remove the pot from the heat. 
8. Use your immersion blender to break up veggies and mix them into the broth.  Don’t over-process. You want it to be chunky.
9. Add chicken to the pot and stir.
10. Place soup in serving bowls and salt to taste.

Per serving.
Weight Watchers P+ = 6.
Calories ; Protein 30g; Carbohydrate 27g; Fat 4g; Fibre 7g.

Sauteeing the veggies before adding the curry powder.

Leaving this soup chunky shows off the colors of the carrots, and you can see a bit of green from the kale and red from the peppers.

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What do you like to do with little bits of veggies in your fridge?

Carrot Soup with Sweet Potato and Red Pepper

I have made this soup a couple of times… and realized today when making it again, that I haven’t posted the recipe before.  I was quite surprised and decided I should correct that little omission right away.

These are ingredients that I love individually, so blended together they become pure delicious bliss!  And the color is wonderful too.  And only to barely mention the lovely aroma while it cooks!

I am using homemade turkey stock in my soup, but feel free to sub whatever low fat chicken stock you would normally use for soup or stews, or even a vegetable stock if that is what you prefer.  Failing that, use water! 
 
And of course the measurement don’t have to be exact for the vegetables either… but if you use less, try using less stock too.  You want the outcome to be thick!

I used cumin for my spice because I am loving curried dishes right now, and I have added a dash of red pepper flakes for a bit of a kick, but if you like, you could use ginger and nutmeg and it would be wonderful… I must remember that for my next batch.

I find it easier to prepare all my veggies before I get started… if that suits you, good. If not, just make sure to have your onions and garlic ready first.  It did take me a while to get my carrots and sweet potato and red pepper ready.

I love to make big pots of soup and then freeze it in individual portions so that it is handy for snacks and for lunches on busy days.   Are you a homemade soup fan, too?

Feel free to add a dollop (how I do love that word) of yogurt or sour cream as you serve if you like, or stir in a bit of coconut milk.... Mmmm!

Carrot Soup with Sweet Potato and Red Pepper
Makes 6 generous one-cup servings

• 1 Tbs coconut oil
• 8 or 9 large carrots, about 24 oz, cut into 1-inch chunks
• 1 medium sweet potato, about 10 oz  , cut into 1-inch chunks
• 1/2 cup diced onions
• 1 medium or large red pepper, cut into chunks
• 3 cloves garlic, peeled, smashed and minced
• 3 cups stock of choice
• 1 Tbs cumin
• 1/4 tsp red pepper flakes
• Dashes of salt and pepper

1. Put the coconut oil in a large soup pot and place on the stove over MEDIUM heat.
2. Add the onions and garlic and saute gently till they become translucent, about 5 or 6 minutes. You don’t want the heat so high that they brown.
3. Add the sweet potato and carrot chunks. Saute about 2 more minutes.
4. Add the cumin and stir all the veggies to coat.
5. Add dashes of salt and pepper and then the stock.
6. Bring to a gentle boil, then cover the pot and reduce the heat to LOW.
7. Allow the mixture to simmer about 45 minutes till all the veggies are soft and cooked through.
8. Remove from heat and allow the soup to cool a bit and then puree in batches in your blender, or use an immersion blender in the soup pot.
9. Reheat to serve and and season with salt and pepper to taste.

Per serving.
Weight Watchers P+ = 4.
Calories 135; Protein 4g; Carbohydrate 26g; Fat 3g; Fibre 5g.

Stir it well, bring to a boil, cover and simmer for 45 minutes.

 

 

Be careful if the soup is hot when you whizz it up!

 

 

Mmmmm.  Good!

 

 

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What's your favorite homemade soup?  I am sure you have one....

Roasted Red Pepper Hummus

I spotted some beautiful red bell peppers on sale at my favorite local produce market on Saturday morning so picked up a few... I knew I would need some in the pasta sauce I was making later that day, and also picked up a couple more to roast in the oven.

I love to have some roasted red peppers on hand,  to sliver into salads, or veggieful omelets.  And I also decided to make up a batch of Roasted Red Pepper Hummus.  I love homemade hummus and adding some roasted red peppers makes it even more special.

I cooked the peppers under the broiler of my oven the way I normally do, and then made sure to leave them cool for about 20 minutes so they would be comfortable to handle.  The last time I did them I wasn't patient enough to leave them long enough to cool properly and burned my fingers when I skinned them.

I am so thrilled that I have a food processor now!  When The Captain saw me opening the can of chick peas, he thought he would be mashing them like he always used to do when we lived on the boat, because I had no storage room for a food processor on board.

I like lots of garlic in my hummus and if you don't, you may want to put in only a clove or two instead of the 4 that I used!



Roasted Red Pepper Hummus
Makes 2 cups

• 1 can chick peas, drained and rinsed
• 1-1/2 red peppers, roasted and skinned
• 4 cloves garlic, peeled and smashed
• 1/4 cup low fat plain yogurt
• Dash of salt
• Few red pepper flakes

1. Place everything into the food processor and puree till fairly smooth.
2. Allow to cool in refrigerator for at least an hour to let flavors meld.

The whole recipe works out to:
Calories 475; Protein 25g; Carbohydrates 80g; Fat 6g; Fibre 16g.

Per 1/2 cup serving.
Weight Watchers P+ =  3.
Calories 119; Protein 6g; Carbohydrates 20g; Fat 2g; Fibre 4g.

Whiz up everything in the food processor and then place in the fridge.

 

 

Prepare your veggie platter while the hummus is chilling.

 

 

I like to portion it out into indivdual containers and put on a plate with some crackers and wedges of Laughing Cow Cheese.

 

 

And on Sunday, I had it on top of a pile of greens, instead of a dressing.

 

Have you ever roasted red peppers?  Any ideas you especially like for using them?

 

 



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Roasted Red Bell Peppers... and Soup!

Roasted red bell peppers...  I love the look of them, the texture of them, and their luscious flavor.  The very thought of them gets my saliva flowing!

Yes, you can purchase them, in glass jars in your local grocery store.  But they are not nearly as flavorful as the ones you can easily make yourself.  You just have to be prepared to get your hands a little messy.

It's an easy process:

1. Wash the peppers.
2. Set your top oven rack about 8 inches away from the broiler element and turn the oven to BROIL.
3. Place the peppers on a baking sheet covered with foil (for ease of cleanup) and then place them in the oven for about 4 to 6 minutes. 
4. The side of the pepper that has been closest to the broiler should be charred somewhat but not too black.
5. Remove the baking sheet, rotate each pepper to expose an uncooked side and replace under broiler for another 4 to 6 minutes.
6. Repeat step 5 until the peppers are completely roasted on all sides, top, and bottom.  They will be partially blackened and likely oozing juice.
7. Remove the baking sheet from the oven and turn off the heat.
8. Leave the peppers on the sheet till they are cool enough to handle.
9. Slide the skins off of the cooked peppers with your fingers, and remove the seeds, stems, and any pulpy bits from the centre. 

What you will have left is several pieces of roasted pepper and some juice.  I save the juice and pour it over the peppers in the storage container.  Keep it all in the refrigerator for up to a week.

I like to cut up the peppers and use in sandwiches, salads,  pizzas, pastas, and in soups.  You can also puree it and mix into hummus... Mmmm!

I put this soup together a couple of years ago and it has become one of my favorite soups based on red bell peppers.  I hope you will like it too.

Roasted Red Bell Pepper Soup
Makes 4 servings

• 1 tsp canola or olive oil
• 4 roasted red bell peppers
• 3 garlic cloves, minced
• 1/4 cup chopped onions
• 1 chicken and tomato flavor cube
• 2 cups water
• basil for garnish

1. Roast the red peppers according to above method and then cut them in chunks.
2. In a medium-large saucepan, heat the oil on MEDIUM-LOW and saute the garlic and onion till tranluscent being careful not to brown them.
3. Add the flavor cube and the water.
4. Stir until the cube is dissolved and then add the peppers.
5. Cook for about 10 minutes until heated through.
6. Remove and let cool for about 15 minutes and then puree till smooth with immersion or regular blender.
7. Reheat to serve, season to taste with salt and pepper, and garnish with basil.

Per serving.
Weight Watchers P+ = 2.
Calories 69; Protein 2g; Carbohydrate 13g; Fat 2g; Fibre 4g.

Saute onions and garlic in oil until translucent.

Add chunks of red pepper to broth and heat through.

Blend till smooth.

If you don't care for basil, garnish with some parmesan shreds...

or how about both?

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Tangy Thai Slaw

I found this idea in a Kraft foods magazine called what's cooking - the Summer 2011 issue.  I don't often use the recipes because they usually call for branded ingredients that I don't purchase.

This slaw is pretty basic, but it has a nice twist with the addition of the cilantro, lime, and cashews.  The original called for slices of red onion, but I am using green onions instead.

This easily becomes a complete meal for 2 people with the addition of cooked shrimp, chicken, pork, or tofu cubes.  If you don't have time to slice cabbage and shred the carrot, pre-packaged coleslaw mix works very well.

Thai Slaw
Makes 4 servings, about 1 to 1-1/4 cups each

• 2-1/2 cups shredded cabbage
• 1/2 large red bell pepper, cut into thin strips
• 1 medium carrot, shredded
• 1/4 cup salted cashews, coarsely chopped
• 2 green onions, thinly sliced
• 1-1/2 Tbs chopped cilantro

Dressing

• 1 medium lime
• 3 Tbs fat free mayonnaise

1. Combine the first 6 ingredients in a large bowl.
2. Mix the llime juice, lime zest, and mayonnaise together in a small bowl.
3. Add the dressing to the cabbage mixture and toss to coat.

Per serving, if serving 4.

Weight Watchers P+ = 2.

Calories 87; Protein 3g; Carbohydrate 11g; Fat 4g; Fibre 3g.

Per serving, if serving 2.
Weight Watchers P+ = 5.
Calories 173; Protein 5g; Carbohydrate 22g; Fat 8g; Fibre 5g.

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Heart Warming Soup for a Special Lady

I found this recipe a few years ago in an old (November 1997) issue of Vegetarian Times Magazine, and have been enjoying it during the Fall and Winter months ever since.  It can easily be halved, but I warn you... it is delicious and you will happily eat it all in a few days!  Sweet potatoes and roasted peppers together make a beautiful soup - golden and creamy with a robust but slightly sweet flavor.

A special lady (You know who You are!) told me she would like to find it here.  She says it is the best recipe I have ever shared with her.  Here it is.

Roasted Red Pepper and Sweet Potato Soup

Makes 8 servings

• 1 Tbs olive oil
• 1 large onion, peeled and chopped (about 3/4 cup)
• 2 cloves garlic, crushed
• 6 cup sweet potatoes, peeled and cubed
• 6 cup vegetable stock or water
• 3 large red bell peppers
• 2 Tbs fresh lemon juice
• 1 sprinkle cayenne pepper to taste
• 1 sprinkle salt and ground pepper to taste
• 2 Tbs sour cream for garnish
• 2 sprigs fresh thyme or a bit of dried

1.  Preheat broiler.
2. In large pot, heat oil over medium heat. Add onion and garlic; cover and cook over medium-low heat, until onion is soft, about 5 minutes. Add sweet potatoes and stir well; cover and cook 10 minutes. Add stock or water and thyme; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
3. Meanwhile, roast peppers under broiler, turning with tongs until charred all over, about 10 minutes. When peppers are cool enough to handle, remove charred skins, stem, seeds and ribs.
4. Discard thyme sprigs from soup. Transfer soup and roasted bell peppers to blender or food processor and process until smooth.
5. Return mixture to pot and gently reheat. Add lemon juice, cayenne, salt and pepper to taste.
6. To serve, ladle soup into warmed bowls and garnish each serving with a swirl of sour cream and several small sprigs of thyme.

Per 1 cup serving. Not including sour cream garnish.

Weight Watchers P+ = 5.

Calories 189; Protein 3g; Carbohydrate 40; Fat 3g; Fibre 6g

Notes:

If you don't want to roast your own red peppers, use the ones you can purchase already prepared.  Trader Joe's are the closest I have found to doing them yourself.

You can subsitute dried thyme if you like, for the fresh, in this recipe.

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