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
524
26% daily value
6 servings
                                       
                                           
     

Fat

21% 13

Saturated

19% 4

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

28% 83

Carbs (net)

- 78

Fiber

19% 5

Sugars

- 11

Sugars, added

- 0

Protein

40% 20

Cholesterol

3% 10

Sodium

43% 1027

Calcium

13% 127

Magnesium

14% 60

Potassium

11% 513

Iron

38% 7

Zinc

17% 2

Phosphorus

33% 228

Vitamin A

15% 135

Vitamin C

137% 124

Thiamin (B1)

87% 1

Riboflavin (B2)

53% 1

Niacin (B3)

59% 9

Vitamin B6

30% 0

Folate equivalent (total)

63% 253

Folate (food)

- 94

Folic acid

- 93

Vitamin B12

8% 0

Vitamin D

15% 2

Vitamin E

13% 2

Vitamin K

16% 19

Sugar alcohols

- 0

Water

- 284
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