Low Cal, Creamy Red Pepper Soup (ingredients, chicken, celery, carrot)

[gouligann]

Low Cal, Creamy Red Pepper Soup

Ingredients:
1 carton 900 ML Chicken Broth (low sodium)
3 large red bell peppers, cut into 2 inch pieces
2 large garlic cloves, cut in half
2 large stalks celery cut into 1 inch pieces
1 large carrot, cut into 1 inch pieces
1 med-large tomato, deseeded
1/4 tsp sage
1 tsp parsley
1/2 tsp chili powder
1/2 tsp paprika
a few dashes Frank's Hot Sauce
a few dashes Worcestershire sauce (optional for salt reduced)
salt and pepper to taste
1/2 cube of Knorr chicken bouillon cubes
1/3 package of Philadelphia (or other brand) low fat cream cheese
2 heaping tbsp corn starch
2 tbsp tomato paste
1/2 cup skim milk

Cut up vegetables, add spices and bouillon cube, cook in chicken broth until tender. Strain the vegetables with a colander. (save broth) Let vegetables and broth cool for 10 minutes.

Spoon half the cooked vegetables into a blender along with 1 cup (reserved) broth and whir until pureed. Pour back into the broth. Repeat the rest of the vegetables, also adding the 1/3 package of low fat cream cheese and two heaping tbsp corn starch. Add 2 tablespoons tomato paste, Franks Hot Sauce, Worcestershire, and 1/2 cup skim milk. Puree and return to pot.

Stir, heating gently until thickened, (do not boil).




This thick and creamy soup makes a nice meal when served with crusty bread and a tossed salad.