Directions:
- Roast the red peppers in a foil-lined pan at 450°F Cook until brown and puffy on all sides, turning once or twice.
- Allow the peppers to cool for about 10 minutes. Peel and remove the stems and seeds.
- Heat the butter in a pan over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the red peppers, broth, and onion mixture to a blender and puree until smooth.
- Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.89 Kcal (389 kJ) | ||
| Calories from fat | 56.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 10% | |
|---|---|---|---|
| Cholesterol | 17.64mg | 6% | |
| Sodium | 427.63mg | 18% | |
| Potassium | 234.94mg | 5% | |
| Total Carbs | 6.63g | 2% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 88.5mg | 148% | |
| Vitamin A | 2mg | 67% | |
| Iron | 33.6mg | 186% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 36.3 Kcal (152 kJ) | ||
| Calories from fat | 22.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 10% | |
|---|---|---|---|
| Cholesterol | 6.89mg | 6% | |
| Sodium | 167.11mg | 18% | |
| Potassium | 91.81mg | 5% | |
| Total Carbs | 2.59g | 2% | |
| Sugars | 1.45g | 15% | |
| Dietary Fiber | 0.54g | 6% | |
| Protein | 0.34g | 2% | |
| Vitamin C | 34.6mg | 148% | |
| Vitamin A | 0.8mg | 67% | |
| Iron | 13.1mg | 186% | |
| Calcium | 15.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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