Adapted from Gina's Weight Watcher Recipes
Servings: 4 Serving Size: 1.5 cups Calories: 137 Points: 1.5 ww points
4 large red bell peppers, roasted seeds removed
1 tsp olive oil
1 onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1/4 cup fresh parsley, chopped
3 cups chicken broth (or vegetable stock)
1 medium russet potato, peeled and chopped
Salt and freshly ground black pepper
2 tbsp fat free sour cream
1/4 cup Parmigiano Reggiano cheese
I usually just roast my peppers in the oven under the broiler until they are black. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers place them into a bowl.
Cover the bowl with a lid or a dish to make it airtight to build up steam. Let the peppers rest in the bowl for 10 minutes. Uncover, remove from the bowl and the skin will slide off easily. Cut the pepper in half to core and remove seeds.
Heat 1 tsp of oil in a large heavy pot over medium-high heat. Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes. Add the broth, roasted bell peppers, and potato. Bring to a simmer over high heat. Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth. Season with salt and pepper to taste. Add the grated parmesean and ladle into bowls.