Roasted Orange-and-Bell Pepper Soup

Roasted Orange-and-Bell Pepper Soup
Photo by HOWARD L. PUCKETT

Ingredients

  • 2 teaspoons margarine
  • ½ cup 1% low-fat milk
  • 1 ½ teaspoons all-purpose flour
  • 1/8 teaspoon paprika
  • 1/8 teaspoon salt
  • 1 ½ teaspoons all-purpose flour
  • 1/8 teaspoon paprika
  • + 17 more ingredients
    • ½ cup chopped onion
    • 1/3 cup grated carrot
    • 1 cup fat-free chicken broth
    • ½ cup 1% low-fat milk
    • 1 large yellow bell pepper
    • ½ cup chopped onion
    • 1/8 teaspoon pepper
    • 1/3 cup grated carrot
    • 1 cup fat-free chicken broth
    • Quartered orange slices (optional)
    • 1 large yellow bell pepper
    • 2 teaspoons margarine
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • Quartered orange slices (optional)
    • 1 large navel orange
    • 1 large navel orange

Cut orange in half crosswise; slice about 1/4 inch from bottom of each half so they will sit flat. Cut bell pepper in half lengthwise; discard seeds and membranes. Place orange halves, cut side up, and pepper halves, skin side up, on a foil-lined baking sheet; flatten peppers with hand. Broil 15 ...

View full recipe at My Recipes

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