ROASTED RED PEPPER SOUP WITH MOZZARELLA

Roasted Red Pepper Soup with Mozzarella image

Enjoy this roasted red pepper soup topped with mozzarella and served with bread - a tasty dinner recipe.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

4 red bell peppers
1 tablespoon olive oil
2 large onions, chopped (2 cups)
3 cloves garlic, sliced
2 cups vegetable broth or reduced-sodium chicken broth
1 cup water
1/4 teaspoon cracked black pepper
1 cup thinly sliced fresh basil leaves
1/2 yellow bell pepper, diced
8 small (cherry-size) mozzarella balls, quartered
4 slices crusty multigrain or whole wheat bread

Steps:

Set oven control to broil. On rack in broiler pan, place red bell peppers. Broil with tops about 5 inches from heat for 10 to 15 minutes, turning occasionally, until skin is blistered and evenly browned. In large bowl, place roasted bell peppers; cover with plastic wrap. Let stand 15 minutes.
Meanwhile, in 4-quart saucepan, heat oil over medium-low heat. Add onion and garlic to oil. Cook 7 to 9 minutes, stirring occasionally, until onions begin to turn brown; remove from heat.
Remove skin, stems, seeds and membranes from roasted bell peppers; cut bell peppers into strips. Into onion mixture, stir bell pepper strips, broth, water and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally; stir in 1/2 cup of the basil.
In blender or food processor, place about one-third of the soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture.
Divide soup evenly among 4 bowls. To serve, top soup with diced yellow bell pepper and the mozzarella; sprinkle with remaining basil. Serve with bread.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 13 g, TransFat 0 g