Directions:
- Preheat oven to 500°.
- To prepare soup, place peppers on a jelly-roll pan. Lightly coat peppers with cooking spray. Bake at 500° for 30 minutes or until blackened on all sides, turning occasionally. Place peppers in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and discard skins. Cut in half lengthwise; discard membranes and seeds.
- Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add leek, potato, and carrot; cook 5 minutes. Stir in paprika and bay leaf. Add water and broth; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are very tender. Stir in roasted pepper halves; simmer 5 minutes. Discard bay leaf. Stir in vinegar, 1/2 teaspoon salt, and 1/8 teaspoon 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. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bell pepper mixture. Keep warm.
- Preheat oven to 350°.
- To prepare croutons, heat 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Add mushrooms; reduce heat to medium. Stir in wine; cook 15 minutes or until liquid evaporates. Stir in thyme and garlic; cook 1 minute. Remove from heat, and stir in parsley, cream, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
- Place bread on a baking sheet. Bake at 350° for 5 minutes or until toasted. Place 1 heaping tablespoon mushroom mixture on each crouton. Serve croutons with soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 205.61 Kcal (861 kJ) | ||
| Calories from fat | 65.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 11% | |
|---|---|---|---|
| Cholesterol | 5.55mg | 2% | |
| Sodium | 1030.4mg | 43% | |
| Potassium | 397.25mg | 8% | |
| Total Carbs | 28.18g | 9% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 124.1mg | 207% | |
| Vitamin A | 3.2mg | 106% | |
| Iron | 51.6mg | 287% | |
| Calcium | 88.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 38.49 Kcal (161 kJ) | ||
| Calories from fat | 12.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 11% | |
|---|---|---|---|
| Cholesterol | 1.04mg | 2% | |
| Sodium | 192.89mg | 43% | |
| Potassium | 74.36mg | 8% | |
| Total Carbs | 5.28g | 9% | |
| Sugars | 1.34g | 29% | |
| Dietary Fiber | 0.65g | 14% | |
| Protein | 1.41g | 15% | |
| Vitamin C | 23.2mg | 207% | |
| Vitamin A | 0.6mg | 106% | |
| Iron | 9.7mg | 287% | |
| Calcium | 16.6mg | 9% | |
* 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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