Red Pepper Soup With Sun-Dried Tomatoes and Swiss Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An excellent cream soup, using flavourful red peppers and sun-dried tomatoes, hearty and filling Ingredients:
2 tablespoons olive oil |
1 small onion, chopped |
2 garlic cloves, chopped |
3 large red bell peppers, chopped |
1/4 cup sun-dried tomato, chopped |
1/2 teaspoon dry basil |
4 cups vegetable stock |
1/2 teaspoon sea salt |
1/2 teaspoon ground black pepper |
1/4 cup table cream |
2 slices swiss cheese, chopped |
Directions:
1. In a medium pot, heat the oil and sauté the onion, garlic, and the red bell peppers for 5-6 minutes or until the peppers are tender.
2. Add the sun-dried tomatoes, basil, vegetable stock, salt & pepper. Bring to a boil and then reduce to a simmer for 10-12 minutes.
3. Using a hand blender, puree the soup until nice and smooth. Add the cream and stir, gently adding the Swiss cheese.
4. Low-Fat Option:.Use grape-seed oil instead of olive oil, Use low-fat vegetable stock, Use low-fat yogurt instead of cream.
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