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Red Pepper Bisque





Yields
Makes 4 servings

 1 jar (12 oz.) canned red peppers
 1 can (14 1/2 oz., or 1 3/4 cups) chicken broth
 1 onion (1/2 lb.), chopped
 1 russet potato (1/2 lb.), peeled and thinly sliced
  Plain nonfat yogurt
  Salt
1

Pour red peppers with juice into a 2- to 3-quart pan. Add broth, onion, and potato. Boil gently, covered, until potato begins to fall apart, about 20 minutes. Purée soup in a blender or food processor, reheat if necessary, then ladle into bowls. Add yogurt and salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories111
% Daily Value *
Total Fat 0.8g2%

Saturated Fat 0.3g2%
Cholesterol 1.6mg1%
Sodium 232mg11%
Total Carbohydrate 22g8%

Dietary Fiber 1.8g7%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.