Low in calories, high in taste and nutrition, and creamy but low in fat.
Core, de-seed, then cut the red bell peppers into 2-3 inch strips and roast both sides on barbecue (med-high) until skin side blisters and turns partially black. Place pepper strips in paper bag for half an hour to cool and make easier to peel, then put on cutting board and remove the skin by scraping with a sharp knife. Set aside.
Peel and slice garlic cloves into thin strips and in a large sauce pan, fry in margarine or olive oil for a few minutes until golden .
Add the raw vegetables to the saucepan (except for the bell peppers) and pour in enough broth to cover them. Boil gently until fork soft.
While the vegetables are cooking pour 1 cup chicken broth into a med-large sauce pan, heat on low, add half a brick of cream cheese stirring often until melted. Remove from heat.
Alternately, pour cream cheese/broth mixture and cooked vegetables/broth mixture into blender and blend until fine. Pour back into large saucepan, add 2 tablespoons tomato paste, 1/2 cup milk or cream, and the remainder of the chicken broth from the container.
Blend the roasted bell pepper pieces in processor until fine, then stir them into the cheese/vegetable/broth mixture.
Heat gently (do not boil). Ladle into soup bowls and serve with 1 Tbsp. each mozzarella cheese and bacon bits. (optional)
This can be kept in your refrigerator for 2 days.
|Time:||20 Minutes Preparation Time|
10-20 Minutes Cooking Time
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