Roasted Red Pepper and Ricotta Soup

I found this in the April 2016 issue of Cooking Light.  This will pair perfectly with a salad or sandwich for a quick lunch or dinner.

2 1/2 C. unsalted chicken stock
1 C. part skim ricotta cheese
1/2 tsp. freshly ground black pepper
1 16oz. jar roasted red peppers, rinsed and drained
1 garlic clove
1 tbsp. fresh lemon juice
1/2 tsp. kosher salt
1 tbsp. chopped fresh chives

Combine first 6 ingredients in a blender; process 1 minute or until smooth.

Pour mixture into a large saucepan over medium heat; bring to a simmer.  Stir in lemon juice and salt.  Divide soup among 4 bowls and top with chives.

Per serving: 184 calories, 8.4g. fat, 11g. protein, 14g. carbs, 4g. fiber, 30mg. cholesterol, 2mg. iron, 654mg. sodium, 297mg. calcium