The Diet Detective: 4 Fall Soup Recipes

Here are a few healthy soup recipes by some of the best foodies.  

15-Minute Roasted Red Pepper Bisque

Healthy recipe from Marlene Koch, RD, Eat More of What You Love, Running Press, 2012
Makes 6 servings

  • 2 tsp canola oil
  • 1 garlic clove, minced
  • 1 small shallot, diced
  • 2 cups roasted red peppers (about two 15-oz. jars)
  • 1 tbsp tomato paste
  • 2 (14-oz.) cans, or 3 1/2 cups, reduced-sodium chicken broth
  • 1 tsp sugar
  • 1 tsp paprika (smoked, if possible)
  • Pinch of cayenne
  • Pinch of salt
  • 1/2 cup nonfat half-and-half
  • 2 tsp cornstarch
  • Light sour cream (optional)

Heat the oil in a large soup pot over medium heat. Add the garlic and shallot and saut? 3 to 4 minutes, until the shallot is softened. Add the peppers, tomato paste, broth, sugar, paprika, cayenne and salt, and bring to a boil. Reduce the heat and simmer for 10 minutes.

In a small bowl, whisk together the half-and-half and cornstarch. Set aside.
Transfer the soup to a blender, or use an immersion blender, and puree until smooth while slowly adding the half-and-half mixture. If using a blender, return the pureed soup to the pot and bring to a low simmer for 1 to 2 minutes until thickened and warm. Serve garnished with sour cream, if desired.
Nutritional Information: (Serving size: 1 cup) 85 calories; 2 g total fat (0g saturated); 12 g carbs (4 g sugars); 2 g fiber; 4 g protein; 0 mg cholesterol; 390 mg sodium.

More: 10 Fall Foods to Add to Your Diet

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