1. In a medium pot, heat the oil and sauté the onion, garlic, and the red bell peppers for 5-6 minutes or until the peppers are tender. 2. Add the sun-dried tomatoes, basil, vegetable stock, salt & pepper. Bring to a boil and then reduce to a simmer for 10-12 minutes. 3. Using a hand blender, puree the soup until nice and smooth. Add the cream and stir, gently adding the Swiss cheese. 4. Low-Fat Option:.Use grape-seed oil instead of olive oil, Use low-fat vegetable stock, Use low-fat yogurt instead of cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
