Creamy Roasted Pepper Soup and Organic vs. Store bought egg!

For breakfast this morning I decided to do a side by side taste testing of the organic eggs I got yesterday vs. store bought eggs.  I decided a simple scramble of each with a dash of salt and pepper would be a good comparison.


Obviously the one on the left is the organic egg, although Tony’s theory is this CSA guy just bought them from the store.  After both were scrambled, I did notice a distinct difference in color – the organic egg was a richer yellow than the store bought one:


After tasting side by side – I have to say that the organic egg tasted better!  It had a much richer taste for some reason.  Had I just been given an organic egg in a restaurant, however, I am not sure I would be able to tell on its own if it were organic or not.

Breakfast comes in at 316 calories, 21 fat and 12 carbs.

Now onto the roasted pepper soup!


  • 8 whole peppers, any color
  • 4 cups chicken broth
  • 1 cup water
  • 2 cups fat free half and half
  • 2 whole jalapeno peppers
  • 1 ounce pickled carrots

Roast the peppers under medium high coals, until charred.


Keep moving them around the grill so all sides get charred – don’t worry, they aren’t burned!  This char will add such a depth to the soup!

Once the peppers are done, put in a large bowl and put plastic wrap on top.  I let mine sit on the counter overnight.  This morning I cut the stems off and removed the seeds:



In a big pot I put 4 cups of chicken soup base – I love soup base mixes because this container lasts a long time – only 1 tsp. per 1 cup of water and it has a rich stock flavor:


Into the stock I threw in the deseeded peppers – once you get to the bottom of the bowl, you’ll have this wonderful pepper liquor – don’t throw it out!  It adds to the flavor of the soup – just dump it in.


To add some heat, I added 2 whole jalapenos and carrots from this can:

I plan on making a jalapeno bake with some of the rest of these jalapenos for my breakfast this week!

Once the soup has simmered for 30 minutes, using a stick blender, puree:


Then remove from heat and stir in the fat free half and half.


See all the charred bits – that’s what gives this soup its distinctive flavor!  Now onto the good part – the nutrition!!  This made 13 cups of soup.

Per One Cup

  • 57 calories
  • .6 fat
  • 9 carbs
  • 1.5 fiber
  • 2.14 protein!

I believe this would be considered a ZERO POINT SOUP!  I plan on having a cup of this with my lunch every day this week – soup is a great way to feel full for not a lot of calories!

HANNAH’S COMING HOME!  While I have enjoyed my week with Tony as “empty nesters” I miss my laughing sessions with Hannah!  Tony calls it laughing at “unseen humor!”   Next post won’t be until tonight – I am sure Hannah is really tan! 😀

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  • MarathonVal
    July 12, 2009 at 4:48 pm

    Dang that is one healthy but great lookin soup! I can’t believe it’s so low-cal since I LOVE roasted red peppers in anything!

  • Rose
    July 12, 2009 at 5:04 pm

    Wow – that soup looks delicious. And again, still not a fan of peppers – but that looks good!

  • Pam
    July 12, 2009 at 5:47 pm

    I am loving this soup – it sounds perfect.

    I only use organic eggs, they are so much better!

  • Shelley B
    July 12, 2009 at 6:11 pm

    Interesting about the eggs – but I am so cheap, I like getting 18 eggs at Sam’s for $1.22…I would have a hard time springing for the organic eggs.

    Soup – dang, you could sell that, it looks so good!!!

  • South Beach Steve
    July 12, 2009 at 7:24 pm

    This soup looks fantastic. In fact, this is probably the recipe I have seen on here that is most tempting. After I get back from my trip I will have to try this.

    Oh, and the eggs, I found the same thing.

  • Joanne
    July 12, 2009 at 8:06 pm

    Thanks for doing the comparison and stopping by my blog! I’ve always swore that organic fruit is sweeter and now I know that the eggs are richer. It reinforces my desire to only buy organic. What a delicious looking soup!

  • ksgoodeats
    July 12, 2009 at 9:38 pm

    That soup sounds oh so delicious! I love grilled peppers!! Woohoo for Hannah coming home 🙂

  • Gina
    July 12, 2009 at 11:01 pm

    Great experiment! You’ll have to try a “blind taste test” next time, have Hannah or Tony make them without telling you which is which!

    The soup looks and sounds so delicious. How did you stop yourself from eating the roasted veggies before using them in the soup??? I love roasted peppers, onions, etc., yum.

  • Marisa (trim the fat)
    July 13, 2009 at 1:11 am

    That soup looks terrific! Gotta love a Zero POINT soup!

  • Eliana Ramos
    July 13, 2009 at 2:21 am

    Interesting egg comparison. I always wondered if there was a taste difference between the two.

  • Marianne
    July 13, 2009 at 5:15 am

    That sounds like an awesome soup. I would love to try my hand at roasting peppers…perhaps once I’m back at home and have a grill to play with 🙂 I don’t know that I’ve ever seen “fat free” half & half in Canada though.

  • Judy
    July 13, 2009 at 1:32 pm

    I love roasted pepper soup, it’s one of my faves. I just made a roasted tomato soup that had roasted peppers in it and it was awesome. Will be posting it soon.

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