Roasted Red Pepper Soup With Pesto Croutons

Roasted Red Pepper Soup With Pesto Croutons
13 Ingredients
  • 1/4 cup refrigerated pesto, at room temperature
  • 6 sourdough bread slices
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 shallot, finely chopped
  • 1 tablespoon tomato paste
  • 1 (15-oz.) jar roasted red bell peppers, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1/4 cup half-and-half
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste
  • Garnishes: fresh flat-leaf parsley sprigs, shaved Parmesan cheese
Nutrition
262
13% daily value
12 servings
                                       
                                           
     

Fat

10% 7

Saturated

9% 2

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

14% 42

Carbs (net)

- 39

Fiber

10% 2

Sugars

- 6

Sugars, added

- 0

Protein

20% 10

Cholesterol

2% 5

Sodium

21% 513

Calcium

6% 63

Magnesium

7% 30

Potassium

5% 257

Iron

19% 3

Zinc

8% 1

Phosphorus

16% 114

Vitamin A

8% 68

Vitamin C

69% 62

Thiamin (B1)

43% 1

Riboflavin (B2)

26% 0

Niacin (B3)

29% 5

Vitamin B6

15% 0

Folate equivalent (total)

32% 126

Folate (food)

- 47

Folic acid

- 47

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

7% 1

Vitamin K

8% 10
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