Roasted Red Pepper & Basil Soup |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe fits into the Dr. Bernstein type of low carb diet. Ingredients:
16 ounces red peppers |
1 head garlic |
1 1/2 cups water |
1 1/2 cups chicken broth |
1 teaspoon basil |
Directions:
1. Cut up peppers into slices, spray oil on to peppers and garlic. Sprinkle basil on to peppers. Bake in oven for 30 minutes or until soft. Place peppers and garlic into pot with water and chicken broth and bring to a boil. Boil for 10 minutes until peppers are completely soft. Place all contents into a blender and blend until smooth. Serve with fresh basil sprinkled on top.
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