Roasted Red Pepper and Ricotta Soup Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Deb Wise
To make your satisfying supper hit the table even faster, go ahead and prep this creamy soup through step 1 in the morning. Then, all that's left to do is heat the soup and throw together a salad.
Ingredients
2 1/2 cups unsalted chicken stock
1 cup part-skim ricotta cheese
1/2 cup half-and-half
1/2 teaspoon freshly ground black pepper
1 (16-ounce) jar roasted red bell peppers, rinsed and drained
1 garlic clove
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon chopped fresh chives
Instructions
Combine first 6 ingredients in a blender; process 1 minute or until smooth.
Pour mixture into a large saucepan over medium heat; bring to a simmer. Stir in lemon juice and salt. Divide soup among 4 bowls; top evenly with chives.
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