ROASTED SWEET RED PEPPER SOUP

Roasted Sweet Red Pepper Soup image

Roasted red bell peppers and basil are a tasty combination in this mere 120-calorie soup made with all natural yogurt.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 3

Number Of Ingredients 10

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Ingredients

1 tablespoon olive or canola oil
1 small onion, chopped
1 clove garlic, chopped
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 jar (7 oz) roasted red bell peppers, drained
1 1/2 teaspoons sugar
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons chopped fresh basil leaves or 2 teaspoon dried basil
3/4 cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)

Steps:

In 3-quart saucepan, heat oil over medium heat until hot. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until tender.
Add broth, roasted peppers, sugar, salt and pepper. Cook uncovered 10 minutes over medium heat, stirring occasionally. Remove from heat.
In blender, place half the mixture with half the basil. Cover; puree until smooth. Repeat. Return to saucepan; stir in yogurt, and heat over low heat just until hot (do not boil). Garnish with additional fresh basil and fresh ground black pepper, if desired.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 8 g, TransFat 0 g