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<\/a>8 red bell peppers (about 2 3\/4 pounds)\n5 black peppercorns
\n3 thyme sprigs
\n1 bay leaf
\n2 teaspoons olive oil
\n2 cups diced onion (about 1 large)
\n1 tablespoon minced fresh garlic
\n4 cups fat-free, less-sodium chicken broth
\n3 tablespoons white wine vinegar
\n1\/4 teaspoon hot pepper sauce (such as Tabasco)
\n1\/2 teaspoon salt
\n1\/4 teaspoon freshly ground black pepper
\n2 tablespoons chopped fresh chives<\/p>\n
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop. Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives.<\/p>\n
Yield: 6 servings
\nCalories: 99
\nFat: 2.4g
\nFiber: 1.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
Super Light Roasted Red Pepper Soup 8 red bell peppers (about 2 3\/4 pounds) 5 black peppercorns 3 thyme sprigs 1 bay leaf 2 teaspoons olive oil 2 cups diced onion (about 1 large) 1 tablespoon minced fresh garlic 4 cups fat-free, less-sodium chicken broth 3 tablespoons white wine vinegar 1\/4 teaspoon hot pepper sauce (such as Tabasco) 1\/2 teaspoon salt 1\/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh chives Preheat broiler. Cut bell peppers in half lengthwise;…<\/p>\n