Directions:
- Wrap each shallot in foil and roast at 400°F for 30 minutes.
- Place all peppers on a cutting board. Slice off sides into 4 sections.
- Arrange peppers skin-side-up on a baking sheet lined with foil.
- Broil 6 inches from heat until skins blacken.
- Transfer to a paper bag; seal tightly. Slip off skins when cool enough to handle.
- Puree red pepper in food processor or blender; set aside.
- Puree yellow peppers with roasted shallots.
- Bring vegetable broth to a boil in a 2-quart pot.
- Add peppers and shallots. Heat through. Can be made 2 days ahead up to this point and refrigerated.
- Reheat until very hot. Stir in yogurt but do not let it boil. Season to taste with salt and pepper.
- Ladle into soup bowls and garnish with small dollop of red pepper puree and basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.95 Kcal (741 kJ) | ||
| Calories from fat | 26.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 5% | |
|---|---|---|---|
| Cholesterol | 3.22mg | 1% | |
| Sodium | 653.69mg | 27% | |
| Potassium | 689mg | 15% | |
| Total Carbs | 33.31g | 11% | |
| Sugars | 13.39g | 54% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 6.23g | 12% | |
| Vitamin C | 142mg | 237% | |
| Iron | 2mg | 11% | |
| Calcium | 72mg | 7% | |
| Amount Per 100 g | |||
| Calories | 55.63 Kcal (233 kJ) | ||
| Calories from fat | 8.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 5% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 1% | |
| Sodium | 205.5mg | 27% | |
| Potassium | 216.6mg | 15% | |
| Total Carbs | 10.47g | 11% | |
| Sugars | 4.21g | 54% | |
| Dietary Fiber | 1.75g | 22% | |
| Protein | 1.96g | 12% | |
| Vitamin C | 44.6mg | 237% | |
| Iron | 0.6mg | 11% | |
| Calcium | 22.6mg | 7% | |
* 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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