Roasted Pepper Soup Shooters

Eating a healthful diet can be hard to do when you're celebrating, but it doesn't mean you have to skip the yum! These classic appetizers are lightened up with a few better-for-you ingredients.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Roast: 20 mins 425°F
  • Stand: 15 mins

Roasted Pepper Soup Shooters

Directions

  1. Preheat oven to 425 degrees F. Quarter sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Place pepper quarters, cut sides down, on a foil-lined large baking sheet. Roast 20 to 25 minutes or until skins are blistered and dark. Bring foil up around peppers to enclose. Let stand 15 minutes or until cool. Using a sharp knife, loosen edges of the skins; gently pull off the skin in strips and discard. Set roasted peppers aside.
  2. Meanwhile, in a medium saucepan cook onion and garlic in hot oil 5 minutes or until tender. Stir in roasted peppers, broth, and sweet potato. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Cool slightly. Stir in the snipped basil and the vinegar.
  3. Place half of the pepper mixture in a food processor or blender. Cover and pulse until smooth. Repeat with the remaining pepper mixture. Return all of mixture to saucepan; heat through.
  4. To serve, ladle soup into small heatproof glasses (such as shot glasses or cups). Garnish with short skewers or cocktail picks threaded with tomato halves and basil leaves.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed through Step 3, except do not heat through. Store in an airtight container in the refrigerator up to 2 days. To serve, transfer to a medium saucepan and cook over medium-low heat until heated through, stirring occasionally. Serve as directed.

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Nutrition Facts (Roasted Pepper Soup Shooters)

  • Per serving:
  • 72 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 409 mg sodium ,
  • 15 g carb. ,
  • 2 g fiber ,
  • 6 g sugar ,
  • 2 g pro.
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