Roasted Red Pepper Soup with Shrimp and Garlic Toast
Source: Clean Eating Magazine, March 2012
- 24 oz. jarred roasted red peppers, drained
- 3 cups low-sodium fat free chicken broth
- 15 oz. great northern beans, drained and rinsed
- 2 bay leaves
- 1 tsp. oregano
- 16 large shrimp, peeled and deveined
- 2 tsp. olive oil
- 8 oz. baguette, sliced into 1″ rounds
- 1 garlic clove
- salt and pepper
1. Combine the red peppers and 1 cup of the chicken broth together in a blender or food processor. Process until smooth.
2. Transfer the mixture to large stockpot and add the remaining broth, beans, bay leaves and oregano. Heat over medium-high heat and bring to a boil.
3. Reduce heat to low and simmer.
4. Meanwhile, brush the baguette slices with olive oil. Heat a skillet or grill pan over medium-high heat. Place the bread on the skillet and grill for 1-2 minutes. Transfer the bread to a plate and rub with the garlic clove.
5. Add a splash of oil to the skillet and cook the shrimp for 1-2 minutes per side or until cooked through.
6. Ladle the soup into bowls, topping with the shrimp. Serve with the garlic toast.
The original recipe calls for 4 cups of chicken broth but I decided to cut this back after seeing how watery the soup was with only 3 cups. I was expecting this to be a flavorful soup, but the flavors were really mild and mostly taken over by the extreme amount of chicken broth. While this was okay, and served its purpose as a good warm-you-up soup, I don’t think I’ll be making it again without some serious modifications.