Tomato and Roasted Red Pepper Soup
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 143.0
- Total Fat: 4.6 g
- Cholesterol: 5.0 mg
- Sodium: 305.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.9 g
- Protein: 6.2 g
IntroductionGreat recipe for a vitamin C boost! Great recipe for a vitamin C boost!
4 red bell peppers sliced in half and cored
1 medium onion roughly chopped
3 medium cloves of garlic
1 tbsp olive oil
200g or one medium potato diced
1 can of chopped tomatoes
1 tbsp tomato purée
1 Jalapeño Pepper
1/2 tsp chili powder (optional)
1.5 l chicken or veg stock
Salt and fresh ground black pepper to taste
Removing the skins from the peppers can be fiddly but so worth it. If you can find them, you can buy roasted red peppers with the skins removed. It will cut down most of the prep time for this recipe. Freezes well in portions.
2. Heat the oil in a large pan, add the onions and soften over a medium heat for 5 mins. Add garlic, jalapeño and chilli and continue to cook for a couple of mins, stirring all the time so it does not burn. Add the potatoes and sauté for a further two mins.
3. Add the stock, the chopped tomatoes, tomato purée and bell peppers. Bring to the boil and simmer for 20 mis or until the potato is fork tender.
4. Blend with a hand blender or wait to cool and blend with a regular blender.
Serving Size: Makes 6 bowls of soup
Number of Servings: 6
Recipe submitted by SparkPeople user SKINICOOK.