Sweet Red Pepper Soup

Sweet Red Pepper Soup
Photo by Romulo Yanes


  • ¼ teaspoon extra-virgin olive oil
  • 1 tablespoon fresh chives or parsley
  • 2 large garlic cloves
  • 1 tablespoon reduced-fat sour cream
  • 1 cup fat-free chicken broth
  • 1 teaspoon 1% milk or water
  • 3 red bell peppers

Preheat oven to 350°F. Cut off and discard root ends of garlic cloves. On a 10-inch piece of foil, drizzle garlic with oil. Crimp foil to seal and bake in middle of oven until garlic is tender, about 30 minutes. Cool, then peel. While garlic is baking, lay bell peppers on their sides on racks of ...

View full recipe at Epicurious


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